P. PATIL, S.; S. ARYA, S. INFLUENCE OF ADDITIVE PREMIX, WHEY PROTEINS, EXTRUDED AND GERMINATED FLOUR ON GLUTEN FREE DOUGH RHEOLOGICAL PARAMETERS AND FLATBREAD CHARACTERISTICS: A MIXTURE DESIGN APPROACH. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 8, n. 5, p. 1198–1204, 2019. DOI: 10.15414/jmbfs.2019.8.5.1198-1204. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/8846. Acesso em: 3 oct. 2026.