Wheat flour substitutes in the preparation of gluten-free bakery products - a review. Research, Society and Development, [S. l.], v. 12, n. 3, p. e3512328931, 2023. DOI: 10.33448/rsd-v12i3.28931. Disponível em: https://ojs34.rsdjournal.org/index.php/rsd/article/view/28931. Acesso em: 29 jun. 2025.