Modelling the effects of psyllium and water on dough parameters using Mixolab® and their relationship with physical properties and acceptability of gluten-free bread . Research, Society and Development, [S. l.], v. 9, n. 11, p. e77591110589, 2020. DOI: 10.33448/rsd-v9i11.10589. Disponível em: https://www.rsdjournal.org/rsd/article/view/10589. Acesso em: 17 dec. 2025.