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

已完结 10 由哈哈哈发布于 2024/7/9 21:17:18

DOI:10.1016/j.foodres.2022.110999
作者：Etiene V. Aguiar , Fernanda G. Santos , Letícia Faggian , Marielle Batista da Silveira Araujo , Vitória Alves Araújo , Ana Carolina Conti , Vanessa D. Capriles
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：Despite recent scientific advances and the growth of the gluten-free market, important issues such as the improvement of the sensory and nutritional quality of gluten-free bread (GFB) still

应助信息

求助已完结，文件已删除 如有需求请重新发布求助一键发布

感谢使用Book学术
本站所有文献仅供个人学习和参考，请勿将文件进行传播。共同遵守网站规定和相关知识产权规定。

上一个求助:其它数据库Naturally Fractured Carbonate Reservoir Characterization: A Case Study of a Mature High-Pour Point Oil Field in Hungary 下一个求助:ElsevierCapturing high and low levels of participant engagement in sensory and consumer evaluations via a known groups design and an implicit correlate