[1]
SILVA, G.B., QUEIROZ, Y.C. de, BARROS, J., CRISTIANINI, M. and STEEL, C. 2024. Potential of an ultra-high pressure-treated gluten-free mix as an improving ingredient in gluten-free breadmaking. Food Science and Technology. 44, (Jul. 2024). DOI:https://doi.org/10.5327/fst.00301 .