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Silva, N.A.B. da ., Silva, J.C. , Silva, S.L. dos R. , Gonçalves, A.C.A. , Silva , W.A. da ., Pires , C.V. and Trombete, F.M. 2019. Development and sensory evaluation of gluten-free pizza dough, source of fiber and added with psyllium. Agrarian Sciences Journal. 11, (Dec. 2019), 1–8. DOI:https://doi.org/10.35699/2447-6218.2019.15975.