SAGYNTAY, F.; IZTAEV, A.; BORANKULOVA, A.; TARABAYEV, B.; SOLTYBAYEVA, B.; MASHANOVA, N.; ŠOTTNÍKOVÁ, V.; KABYLDA, A. Assessment of the physicochemical profile of gluten-free flour and pasta products. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 18, p. 605–618, 2024. DOI: 10.5219/1987. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1987. Acesso em: 22 nov. 2024.