Evaluation of the Sensory, Physical, and Chemical Properties of Gluten-Free Biscuits Made from Corn flour with the Addition of Carrot Powder. East Journal of Applied Science, [S. l.], v. 2, n. 1, p. 10–20, 2026. DOI: 10.63496/ejas.Vol2.Iss1.243. Disponível em: https://eastpublication.com/index.php/ejas/article/view/243.. Acesso em: 3 mar. 2026.