Elaboration and physical-chemical, microbiological and sensorial characterization of sweet gluten-free cookies prepared with babassu mesocarp flour and rice flour. Research, Society and Development, [S. l.], v. 9, n. 8, p. e178985646, 2020. DOI: 10.33448/rsd-v9i8.5646. Disponível em: https://www.rsdjournal.org/rsd/article/view/5646. Acesso em: 14 dec. 2025.