SOYBEAN BRAN AS THE FAT REPLACER IN GLUTEN-FREE COOKIE FORMULATION: PHYSICOCHEMICAL PROPERTIES AND SENSORY PROFILES: Original scientific paper.
Chemical Industry & Chemical Engineering Quarterly,
[S. l.], v. 29, n. 3, p. 179–187, 2023. DOI:
10.2298/CICEQ211222025M. Disponível em:
https://www.ache-pub.org.rs/index.php/CICEQ/article/view/1053. Acesso em: 23 may. 2025.