JOTHI, J. S.; HASHEM, S.; RANA, M. R.; RAHMAN, M. R. T.; SHAMS-UD-DIN, M. Effect of Gluten-free Composite Flour on Physico-chemical and Sensory Properties of Cracker Biscuits. Journal of Scientific Research, [S. l.], v. 6, n. 3, p. 521–530, 2014. DOI: 10.3329/jsr.v6i3.16531. Disponível em: https://banglajol.info/index.php/JSR/article/view/16531. Acesso em: 24 nov. 2024.