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Laignier F, Akutsu RdCdA, Lima BRd, Zandonadi RP, Raposo A, Saraiva A, Botelho RBA. Amorphophallus konjac: Sensory Profile of This Novel Alternative Flour on Gluten-Free Bread. Foods. 2022; 11(10):1379. https://doi.org/10.3390/foods11101379

Laignier, Fernanda, Rita de Cássia de Almeida Akutsu, Bernardo Romão de Lima, Renata Puppin Zandonadi, António Raposo, Ariana Saraiva, and Raquel Braz Assunção Botelho. 2022. "Amorphophallus konjac: Sensory Profile of This Novel Alternative Flour on Gluten-Free Bread" Foods 11, no. 10: 1379. https://doi.org/10.3390/foods11101379

Laignier, F., Akutsu, R. d. C. d. A., Lima, B. R. d., Zandonadi, R. P., Raposo, A., Saraiva, A., & Botelho, R. B. A. (2022). Amorphophallus konjac: Sensory Profile of This Novel Alternative Flour on Gluten-Free Bread. Foods, 11(10), 1379. https://doi.org/10.3390/foods11101379