SHELF LIFE STUDY OF A BAKED GLUTEN FREE PRODUCT “DIABETES CRACKLES”. International Journal of Food and Nutritional Sciences, [S. l.], v. 8, n. 3, p. 10–16, 2019. Disponível em: https://www.ijfans.org/index.php/Journal/article/view/873. Acesso em: 11 aug. 2026.