Prebiotic gluten-free bread: Sensory profiling and drivers of liking

LWT

Volumn 55, Issue 1, 2014, Pages 248-254

  Morais, E C ^a   Cruz, A G ^a,b   Faria, J A F ^a   Bolini, H M A ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b INSTITUTO FEDERAL DE EDUCAÇÃO   (Brazil)

Author keywords

Celiac disease; Gluten free bread; Partial least squares regression; Prebiotic; Quantitative descriptive analysis

Indexed keywords

BAKERIES; BAKERY PRODUCTS; SENSORY ANALYSIS;

CELIAC DISEASE; GLUTEN-FREE BREAD; GLUTEN-FREE FOODS; GROWING DEMAND; PARTIAL LEAST SQUARE REGRESSION; PREBIOTICS; QUANTITATIVE DESCRIPTIVE ANALYSIS; SENSORY ACCEPTANCE; SENSORY PROFILING; WHEAT ALLERGIES;

LEAST SQUARES APPROXIMATIONS;

TRITICUM AESTIVUM;

EID: 84886299895     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.07.014     Document Type: Article

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