Modifying gluten-free bread's structure using different baking conditions: Impact on oral processing and texture perception

Article

Abstract: This study evaluated the impact of different gluten-free bread's inner structure on oral processing

Palabras claves:

Bolus characteristics, gluten-free bread, Oral processing, SENSORY PROPERTIES, Structure

Autores:

Cristina M. Rosell, Fiszman S., Garzón R., Laguna L., Puerta P., Tárrega A.

Fuentes:

scopus