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Centeno ACL, Aguiar E, Santos F, Queiroz V, Conti-Silva A, Krupa-Kozak U, Capriles V. Defining Whole Grain Sorghum Flour and Water Levels to Improve Sensory and Nutritional Quality of Gluten-Free Bread—A Factorial Design Approach. Applied Sciences. 2021; 11(17):8186. https://doi.org/10.3390/app11178186

Centeno, Ana Carolina L., Etiene Aguiar, Fernanda Santos, Valéria Queiroz, Ana Conti-Silva, Urszula Krupa-Kozak, and Vanessa Capriles. 2021. "Defining Whole Grain Sorghum Flour and Water Levels to Improve Sensory and Nutritional Quality of Gluten-Free Bread—A Factorial Design Approach" Applied Sciences 11, no. 17: 8186. https://doi.org/10.3390/app11178186

Centeno, A. C. L., Aguiar, E., Santos, F., Queiroz, V., Conti-Silva, A., Krupa-Kozak, U., & Capriles, V. (2021). Defining Whole Grain Sorghum Flour and Water Levels to Improve Sensory and Nutritional Quality of Gluten-Free Bread—A Factorial Design Approach. Applied Sciences, 11(17), 8186. https://doi.org/10.3390/app11178186