PRADHAN, D.; HOQUE, M.; KUMAR SINGH, S.; DWIVEDI, M. APPLICATION OF D-OPTIMAL MIXTURE DESIGN AND ARTIFICIAL NEURAL NETWORK IN OPTIMIZING THE COMPOSITION OF FLOURS FOR PREPARATION OF GLUTEN-FREE BREAD: Optimization of ingredient for preparation of gluten free bread. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 11, n. 2, p. e3294, 2021. DOI: 10.15414/jmbfs.3294. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/3294. Acesso em: 3 oct. 2022.