Potentialities of using cryoprotectants in gluten-free frozen dough and microwave baking as an emerging technology. Research, Society and Development, [S. l.], v. 10, n. 6, p. e12410615674, 2021. DOI: 10.33448/rsd-v10i6.15674. Disponível em: https://rsdjournal.org/rsd/article/view/15674. Acesso em: 5 dec. 2025.