Motrena1, Suse Guerreiro1, Maria João Carvalho1, João Canada1, N. B. A. F. C. L. E. B. P. (2011). Characterization of Gluten-free Bread Prepared From Maize, Rice and Tapioca Flours using the Hydrocolloid Seaweed Agar-Agar. Recent Research in Science and Technology, 3(8). Retrieved from https://updatepublishing.com/journal/index.php/rrst/article/view/770