SAMPSON, Gilbert Owiah; SARPONG, Gifty; SERWAA, Faustina Ofori. Partially Replaced Gluten Biscuit: Nutritional and Consumer Acceptability. American Journal of Food Science and Technology, [S. l.], v. 5, n. 1, p. 36–45, 2026. DOI: 10.54536/ajfst.v5i1.6040. Disponível em: https://journals.e-palli.com/home/index.php/ajfst/article/view/6040. Acesso em: 14 jun. 2026.