BUREŠOVÁ, I.; BUREŠ, D.; ČUREČKOVÁ, K. Comparison of Gluten-Free Dough Ability to Produce Leavening Gas During Baking and its Impact on Crumb Characteristics. KVASNY PRUMYSL, [S. l.], v. 63, n. 1, p. 8–10, 2017. DOI: 10.18832/kp201702. Disponível em: https://kvasnyprumysl.eu/index.php/kp/article/view/96. Acesso em: 24 nov. 2024.