SHANINA, O.; GALYASNYJ, I. .; GAVRYSH, T. .; DUGINA, K. .; SUKHENKO, Y. .; SUKHENKO, V.; MIEDVIEDIEVA, N.; MUSHTRUK, M.; ROZBYTSKA, T. .; SLOBODYANYUK, N. . Development of gluten-free non-yeasted dough structure as factor of bread quality formation. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 13, n. 1, p. 971–983, 2019. DOI: 10.5219/1201. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1201. Acesso em: 4 mar. 2024.