PETRI, P. Z.; DE SOUZA SILVA, P.; ASCHERI, J. L. R. Rethinking Structure; Challenges in the Development of Gluten-Free Pasta and Baked Goods: A Review. Discoveries in Agriculture and Food Sciences, [S. l.], v. 14, n. 01, p. 22–50, 2026. DOI: 10.14738/tnc.1401.19861. Disponível em: https://journals.scholarpublishing.org/index.php/TNC/article/view/19861. Acesso em: 28 jan. 2026.