VALLEJOS, Viviane Borges; CRIZEL, Tainara de Moraes; SALAS-MELLADO, Myriam de las Mercedes. Development of gluten-free cakes with the addition of methylcellulose and xanthan gum. Semina: Ciências Agrárias, [S. l.], v. 36, n. 3, p. 1317–1328, 2015. DOI: 10.5433/1679-0359.2015v36n3p1317. Disponível em: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/18208. Acesso em: 23 jun. 2024.