Article Versions Notes

Monteiro JS, Farage P, Zandonadi RP, Botelho RBA, de Oliveira LdL, Raposo A, Shakeel F, Alshehri S, Mahdi WA, Araújo WMC. A Systematic Review on Gluten-Free Bread Formulations Using Specific Volume as a Quality Indicator. Foods. 2021; 10(3):614. https://doi.org/10.3390/foods10030614

Monteiro, Jordanna S., Priscila Farage, Renata Puppin Zandonadi, Raquel B. A. Botelho, Livia de L. de Oliveira, António Raposo, Faiyaz Shakeel, Sultan Alshehri, Wael A. Mahdi, and Wilma M. C. Araújo. 2021. "A Systematic Review on Gluten-Free Bread Formulations Using Specific Volume as a Quality Indicator" Foods 10, no. 3: 614. https://doi.org/10.3390/foods10030614

Monteiro, J. S., Farage, P., Zandonadi, R. P., Botelho, R. B. A., de Oliveira, L. d. L., Raposo, A., Shakeel, F., Alshehri, S., Mahdi, W. A., & Araújo, W. M. C. (2021). A Systematic Review on Gluten-Free Bread Formulations Using Specific Volume as a Quality Indicator. Foods, 10(3), 614. https://doi.org/10.3390/foods10030614