STADNYK, I.; KOLOMIIETS, O.; DZIANA, O. . Substantiation of foamy structure formation in a gluten-free biscuit. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 14, p. 1008–1019, 2020. DOI: 10.5219/1399. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1399. Acesso em: 21 feb. 2024.