DOĞAN, H.; MERAL, R. THE EFFECTS OF LOCUST BEAN GUM AND RHUBARB ON THE PHYSICAL AND FUNCTIONAL PROPERTIES OF THE GLUTEN-FREE BISCUITS. Italian Journal of Food Science, Singapore, v. 31, n. 3, 2019. DOI: 10.14674/IJFS-1293. Disponível em: https://mail.itjfs.com/index.php/ijfs/article/view/1293. Acesso em: 17 apr. 2026.