MELO, B. G. de; TAGLIAPIETRA, B. L.; CLERICI, M. T. P. S. Evolution of the technological, sensory, and nutritional quality of gluten-free cookies: a critical review. Food Science and Technology, Campinas, Brasil, v. 43, 2023. DOI: 10.5327/fst.75822. Disponível em: https://fst.emnuvens.com.br/revista/article/view/161. Acesso em: 18 set. 2024.