MOTRENA1, SUSE GUERREIRO1, MARIA JOãO CARVALHO1, JOãO CANADA1, N. B. A. F. C. L. E. B. P. Characterization of Gluten-free Bread Prepared From Maize, Rice and Tapioca Flours using the Hydrocolloid Seaweed Agar-Agar. Recent Research in Science and Technology, [S. l.], v. 3, n. 8, 2011. Disponível em: https://updatepublishing.com/journal/index.php/rrst/article/view/770. Acesso em: 3 may. 2024.