Effect of organic calcium supplements on the technological characteristic and sensory properties of gluten-free bread

European Food Research and Technology

Volumn 232, Issue 3, 2011, Pages 497-508

  Krupa Kozak, Urszula ^a   Troszyńska, Agnieszka ^a   Bączek, Natalia ^a   Soral Śmietana, Maria ^a  

^a INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

Author keywords

Bread; Gluten free formulation; Organic calcium supplements; Sensory properties; Technological characteristic

Indexed keywords

FOOD PRODUCTS; QUALITY CONTROL; SALTS; SENSORY ANALYSIS; SENSORY PERCEPTION;

BREAD; GLUTEN-FREE; ORGANIC CALCIUMS; SENSORY PROPERTIES; TECHNOLOGICAL CHARACTERISTICS;

CALCIUM COMPOUNDS;

EID: 79952004708     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-010-1421-5     Document Type: Article

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