Development of gluten-free and egg-free bisnaguinha bread, made with yam and a mix of flours: a proposal for school feeding of children with food allergies. Research, Society and Development, [S. l.], v. 10, n. 13, p. e440101321364, 2021. DOI: 10.33448/rsd-v10i13.21364. Disponível em: https://rsdjournal.org/rsd/article/view/21364. Acesso em: 5 dec. 2025.