Exploring New Ingredients and Technologies in Order to Enhance the Quality of Gluten Free Bakery Products: Innovations for Gluten-free Bread Production. Journal of Advances and Scholarly Researches in Allied Education, [S. l.], v. 16, n. 8, p. 181–186, 2019. Disponível em: https://ignited.in/index.php/jasrae/article/view/12150. Acesso em: 10 jan. 2026.