CAMPOS, B. V. P.; ALMEIDA, E. L. Gluten-free pasta elaborated with taro flour (Colocasia esculenta): a study of the employ of egg white and transglutaminase on the technological properties . Research, Society and Development, [S. l.], v. 10, n. 1, p. e52710111454, 2021. DOI: 10.33448/rsd-v10i1.11454. Disponível em: https://rsdjournal.org/index.php/rsd/article/view/11454. Acesso em: 20 apr. 2021.