ALLOUCH, W. .; SFAYHI, D. .; DOGGUI , L. .; DEBBABI , H. . An overview on the incorporation of novel ingredients on nutritional, textural, and organoleptic properties of gluten-free cereal products. The North African Journal of Food and Nutrition Research, [S. l.], v. 6, n. 13, p. 66–74, 2022. DOI: 10.51745/najfnr.6.13.66-74. Disponível em: https://najfnr.com/home/article/view/215. Acesso em: 26 feb. 2024.