Burešová, Iva, David Bureš, and Klára Čurečková. “Comparison of Gluten-Free Dough Ability to Produce Leavening Gas During Baking and Its Impact on Crumb Characteristics”. KVASNY PRUMYSL 63, no. 1 (February 10, 2017): 8–10. Accessed October 30, 2024. https://kvasnyprumysl.eu/index.php/kp/article/view/96.