SILVA, G. B.; QUEIROZ, Y. C. de; BARROS, J.; CRISTIANINI, M.; STEEL, C. Potential of an ultra-high pressure-treated gluten-free mix as an improving ingredient in gluten-free breadmaking. Food Science and Technology, Campinas, Brasil, v. 44, 2024. DOI: 10.5327/fst.00301 . Disponível em: https://fst.emnuvens.com.br/revista/article/view/301. Acesso em: 21 nov. 2024.