“Exploring New Ingredients and Technologies in Order to Enhance the Quality of Gluten Free Bakery Products: Innovations for Gluten-free Bread Production”, JASRAE, vol. 16, no. 8, pp. 181–186, Jun. 2019, Accessed: Apr. 24, 2025. [Online]. Available: https://ignited.in/index.php/jasrae/article/view/12150