GYASI, Grace Efua Owusu; ADDO-KESSE, Barbara; ADUSEI, Mary. Nutritional, Technological, and Sensory Properties of Gluten-free Bread from red Millet–Soybean–Potato Composite Flour. Direct Research Journal of Agriculture and Food Science, [S. l.], v. 14, n. 2, p. 130–139, 2026. DOI: 10.4314/drjafs.v14i2.4. Disponível em: https://journals.directresearchpublisher.org/index.php/drjafs/article/view/830. Acesso em: 25 aug. 2026.