Relationship between instrumental parameters and sensory characteristics in gluten-free breads

Article

Abstract: Numerous bread-like gluten-free products have been lately developed due to the rising demand on whea

Palabras claves:

bread, Crumb, Gluten-free, Quality, Sensory characteristics

Autores:

Cristina M. Rosell, Matos M.E.

Fuentes:

scopus