Sensory evaluation and acceptability of gluten-free Andean corn spaghetti

Journal of the Science of Food and Agriculture

Volumn 95, Issue 1, 2015, Pages 186-192

  Giménez, Maria A ^a   Gámbaro, Adriana ^b   Miraballes, Marcelo ^b   Roascio, Antonella ^b   Amarillo, Miguel ^b   Sammán, Norma ^a   Lobo, Manuel ^a  

^a UNIVERSIDAD NACIONAL DE JUJUY   (Argentina)

^b UNIVERSIDAD DE LA REPÚBLICA   (Uruguay)

Author keywords

Andean corn; Gluten free; Sensory analysis; Spaghetti

Indexed keywords

TRITICUM AESTIVUM; ZEA MAYS;

GLUTEN;

ADULT; AGED; ARGENTINA; CELIAC DISEASE; COMPARATIVE STUDY; CONSUMER ATTITUDE; DIET THERAPY; FEMALE; FLOUR; FOOD HANDLING; GLUTEN FREE DIET; HUMAN; MAIZE; MALE; MIDDLE AGED; ORYZA; PROCEDURES; SENSATION; TASTE; WHEAT;

ADULT; AGED; ARGENTINA; CELIAC DISEASE; CONSUMER BEHAVIOR; DIET, GLUTEN-FREE; FEMALE; FLOUR; FOOD HANDLING; GLUTENS; HUMANS; MALE; MIDDLE AGED; ORYZA; SENSATION; TASTE; TRITICUM; ZEA MAYS;

EID: 84922825010     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6704     Document Type: Article

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