DUDA, A.; JEŻOWSKI, P.; RADZIKOWSKA, D.; ŁUKASZ KOWALCZEWSKI, P. PARTIAL WHEAT FLOUR REPLACEMENT WITH GLUTEN-FREE FLOURS IN BREAD - QUALITY, TEXTURE AND ANTIOXIDANT ACTIVITY. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 9, n. 3, p. 505–509, 2019. DOI: 10.15414/jmbfs.2019/20.9.3.505-509. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/8940. Acesso em: 11 sep. 2026.