PANCHAL, Tushar; BHANDARI, Preetika; RAWAL, Prakhar; PANDE, Ranjana. Development of Gluten-Free Bread: A Composite Flour Approach Using Sorghum, Rice, and Plantain Flours. Journal for Research in Applied Sciences and Biotechnology, [S. l.], v. 5, n. 3, p. 125–129, 2026. DOI: 10.55544/jrasb.5.3.18. Disponível em: https://jrasb.stallionpublication.com/index.php/jrasb/article/view/1038. Acesso em: 19 oct. 2026.