Petri, P.Z., De Souza Silva, P. and Ascheri, J.L.R. 2026. Rethinking Structure; Challenges in the Development of Gluten-Free Pasta and Baked Goods: A Review. Discoveries in Agriculture and Food Sciences. 14, 01 (Jan. 2026), 22–50. DOI:https://doi.org/10.14738/tnc.1401.19861.