SHANINA, O.; GAVRISH, T.; HALIASNYI, I.; MINCHENKO, S. Research of polysaccharide and protein supplements influence on viscous properties of gluten-free dough. Technology audit and production reserves, [S. l.], v. 2, n. 3(34), p. 30–35, 2017. DOI: 10.15587/2312-8372.2017.100044. Disponível em: https://journals.uran.ua/tarp/article/view/100044. Acesso em: 1 may. 2024.