@article{scarton_clerici_2022, title={Gluten-free pastas: ingredients and processing for technological and nutritional quality improvement}, volume={42}, ISSN={0101-2061}, url={https://doi.org/10.1590/fst.65622}, DOI={10.1590/fst.65622}, journal={Food Science and Technology}, publisher={Sociedade Brasileira de Ciência e Tecnologia de Alimentos}, author={SCARTON, Michele and CLERICI, Maria Teresa Pedrosa Silva}, year={2022}, pages={e65622} }