OGUNBUSOLA, E. M. .; ALABI, O. O. .; SANNI, T. A. .; SEIDU, K. T. .; OKE, H. O. .; AKINWALE, O. R. . ASSESSMENT OF GLUTEN-FREE COOKIES MADE FROM RICE AND SOY PROTEIN ISOLATE BLENDS. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 9, n. 5, p. 907–912, 2021. DOI: 10.15414/jmbfs.2020.9.5.907-912. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/4539. Acesso em: 3 may. 2024.