“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, vol. 10, no. 3, Mar. 2021, p. e44510313556, https://doi.org/10.33448/rsd-v10i3.13556.