PRZYBYSZ, M.A.; DŁUŻEWSKA, E. THE EFFECT OF THE ADDITION OF WATER, SOY PROTEIN, INULIN, AND MALTODEXTRIN ON THE QUALITY OF DOUGH AND GLUTEN-FREE BREADS. Italian Journal of Food Science, Singapore, v. 30, n. 4, 2018. DOI: 10.14674/IJFS-1085. Disponível em: https://mail.itjfs.com/index.php/ijfs/article/view/1085. Acesso em: 17 apr. 2026.