SALMENKALLIO-MARTTILA, M.; ROININEN, K.; AUTIO, K. Effects of gluten and transglutaminase on microstructure, sensory characteristics and instrumental texture of oat bread. Agricultural and Food Science, [S. l.], v. 13, n. 1-2, p. 138–150, 2004. DOI: 10.2137/1239099041838003. Disponível em: https://journal.fi/afs/article/view/5782. Acesso em: 22 nov. 2024.