Effects of Polysaccharide-Based Hydrogel Networks on Dough Fermentation Performance After Freeze–Thaw Cycles. Journal of Data Intelligence and AI Systems, [S. l.], v. 1, n. 3, 2026. Disponível em: https://www.jdataai.org/index.php/home/article/view/178. Acesso em: 31 aug. 2026.