An integrated instrumental and sensory approach to describe the effects of chickpea flour, psyllium, and their combination at reducing gluten-free bread staling

Article

Abstract: Gluten-free bread (GFB) is generally recognized as a product with a less than satisfying appearance,

Palabras claves:

Acceptability, CATA, Food texture, Gluten-free, Just-About-Right, Shelf life

Autores:

Aguiar E.V., Alencar N.M.M., Braga A.R.C., Capriles V.D., Cristina M. Rosell, Santos F.G.

Fuentes:

scopus