Physicochemical and microbiological stability of gluten-free cookies formulated with coconut and almond flours . Journal of Food Technology Research, [S. l.], v. 13, n. 2, p. 136–154, 2026. DOI: 10.18488/jftr.v13i2.4996. Disponível em: https://archive.conscientiabeam.com/index.php/58/article/view/4996. Acesso em: 13 aug. 2026.