[1]
N. B. A. F. C. L. E. B. P. Motrena1, Suse Guerreiro1, Maria João Carvalho1, João Canada1, “Characterization of Gluten-free Bread Prepared From Maize, Rice and Tapioca Flours using the Hydrocolloid Seaweed Agar-Agar”, RRST, vol. 3, no. 8, Jul. 2011.