Potential of bean flour in the development of gluten-free bread with added nutritional value . Research, Society and Development, [S. l.], v. 9, n. 11, p. e98991110929, 2020. DOI: 10.33448/rsd-v9i11.10929. Disponível em: https://www.rsdjournal.org/rsd/article/view/10929. Acesso em: 17 dec. 2025.