Production of gluten-free pasta from black rice by-products: physicochemical, nutritional and sensory attributes. Research, Society and Development, [S. l.], v. 11, n. 11, p. e539111134057, 2022. DOI: 10.33448/rsd-v11i11.34057. Disponível em: https://rsdjournal.org/rsd/article/view/34057. Acesso em: 5 dec. 2025.