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Motrena1, Suse Guerreiro1, Maria João Carvalho1, João Canada1, Nuno Bartolomeu Alvarenga1*, Fernando Cebola Lidon2, Elisa Belga1, Patrícia. 2011. “Characterization of Gluten-Free Bread Prepared From Maize, Rice and Tapioca Flours Using the Hydrocolloid Seaweed Agar-Agar”. Recent Research in Science and Technology 3 (8). https://www.updatepublishing.com/journal/index.php/rrst/article/view/770.