Fructo-oligosaccharides, hydrolyzed soy protein and yeast (Saccharomyces sp.) extract as potential cryoprotectans in gluten-free frozen dough and bread quality. Research, Society and Development, [S. l.], v. 10, n. 3, p. e44510313556, 2021. DOI: 10.33448/rsd-v10i3.13556. Disponível em: https://rsdjournal.org/rsd/article/view/13556. Acesso em: 5 dec. 2025.