Production of sourdough and gluten-free bread with brown rice and carioca and cowpea beans flours: biochemical, nutritional and structural characteristics. Research, Society and Development, [S. l.], v. 10, n. 16, p. e303101623992, 2021. DOI: 10.33448/rsd-v10i16.23992. Disponível em: https://rsdjournal.org/rsd/article/view/23992. Acesso em: 5 dec. 2025.