ERİNÇ, H. Effects of Using Legume Flours and Different Gums on The Textural Properties of Gluten-Free Bread. Journal of Agriculture, Food, Environment and Animal Sciences, [S. l.], v. 6, n. 2, p. 656-673, 2025. Disponível em: https://jafeas.com/index.php/j1/article/view/494. Acesso em: 17 dec. 2025.