An integrated instrumental and sensory techniques for assessing liking, softness and emotional related of gluten-free bread based on blended rice and bean flour-Reference-Cited by-同舟云学术

An integrated instrumental and sensory techniques for assessing liking, softness and emotional related of gluten-free bread based on blended rice and bean flour

Published:2022-04 Issue: Volume:154 Page:110999
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Aguiar Etiene V.,Santos Fernanda G.,Faggian Letícia,da Silveira Araujo Marielle Batista,Araújo Vitória Alves,Conti Ana Carolina,Capriles Vanessa D.

Funder

FAPESP

Publisher

Elsevier BV

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5. Cooking and sensorial quality, nutritional composition and functional properties of cold-extruded rice/white bean gluten-free fettuccine fortified with whole carob fruit flour;Arribas;Food and Function,2020

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