SILVA, G. B., Y. C. de QUEIROZ, J. BARROS, M. CRISTIANINI, e C. STEEL. “Potential of an Ultra-High Pressure-Treated Gluten-Free Mix As an Improving Ingredient in Gluten-Free Breadmaking”. Food Science and Technology, vol. 44, julho de 2024, doi:10.5327/fst.00301 .