Sensory and instrumental texture profile of gluten-free biscuit with different concentrations of carrot co-product flour. Research, Society and Development, [S. l.], v. 11, n. 6, p. e22611628677, 2022. DOI: 10.33448/rsd-v11i6.28677. Disponível em: https://rsdjournal.org/rsd/article/view/28677. Acesso em: 5 dec. 2025.