SALEM, M.; EL-ZAYET, F.; RAYAN, A.; SHATTA, A. Physicochemical and Sensory Properties of Gluten-free Cupcakes Produced with Pearl Millet Flour and Cactus Mucilage Powder as a New Natural Hydrocolloid . Journal of Chemistry and Nutritional Biochemistry, [S. l.], v. 5, n. 1, p. 25–36, 2024. DOI: 10.48185/jcnb.v5i1.1090. Disponível em: https://www.sabapub.com/index.php/jcnb/article/view/1090. Acesso em: 18 may. 2024.