SIRIWONGWILAICHAT, P.; KONGPANICHTRAKUL, C. Quality improvement of gluten-free doughnuts by using hydrocolloids. Science, Engineering and Health Studies, [S. l.], v. 15, p. 21030005, 2021. DOI: 10.14456/sehs.2021.15. Disponível em: https://li01.tci-thaijo.org/index.php/sehs/article/view/243180. Acesso em: 20 apr. 2024.