Carla GRAÇA; Anabela RAYMUNDO; Isabel SOUSA. Assessing the Technological and Nutritional Functionality of Curd Cheese in the Overall Gluten-Free Bread Quality. Emerging Challenges in Agriculture and Food Science Vol. 5, [S. l.], p. 55–82, 2022. DOI: 10.9734/bpi/ecafs/v5/2678C. Disponível em: https://stm.bookpi.org/ECAFS-V5/article/view/6980. Acesso em: 18 jun. 2026.