Mostrando 2 resultados de: 2
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Article(2)
Área de conocimiento
Ciencia de los alimentos(1)
Año de Publicación
2021(2)
Origen
scopus(2)
An integrated instrumental and sensory approach to describe the effects of chickpea flour, psyllium, and their combination at reducing gluten-free bread staling
ArticleAbstract: 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 lifeAutores:Aguiar E.V., Alencar N.M.M., Braga A.R.C., Capriles V.D., Cristina M. Rosell, Santos F.G.Fuentes:scopusPotential of chickpea and psyllium in gluten-free breadmaking: Assessing bread's quality, sensory acceptability, and glycemic and satiety indexes
ArticleAbstract: Currently, it is still a challenge to obtain gluten free breads (GFB) that meet sensory and health rPalabras claves:Gluten-free, Glycemic response, MIXOLAB, Satiety index, Sensory acceptability, textureAutores:Aguiar E.V., Capriles V.D., Cristina M. Rosell, Santos F.G.Fuentes:scopus