Influence of hydrocolloids mixtures on rheology of the gluten free bread dough. Ciencia y Tecnología de Alimentos, [S. l.], v. 24, n. 3, p. 37–42, 2014. Disponível em: https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/340. Acesso em: 5 aug. 2025.