CIMINI, Alessio; POLIZIANI, Alessandro; MORGANTE, Lorenzo; MORESI, Mauro. Use of malted pulses to formulate gluten-free fresh-egg pasta. Italian Journal of Food Science, Singapore, v. 36, n. 1, p. 105–115, 2024. DOI: 10.15586/ijfs.v36i1.2451. Disponível em: https://mail.itjfs.com/index.php/ijfs/article/view/2451. Acesso em: 4 oct. 2025.