Impact of sourdough on sensory properties and consumers' preference of gluten-free breads enriched with teff flour

Journal of Cereal Science

Volumn 67, Issue , 2016, Pages 75-82

  Campo, Eva ^a   del Arco, Lis ^a   Urtasun, Leyre ^a   Oria, Rosa ^a   Ferrer Mairal, Ana ^a  

^a UNIVERSIDAD DE ZARAGOZA   (Spain)

Author keywords

Gluten free bread; Sensory properties; Sourdough; Teff

Indexed keywords

EID: 84944096720     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2015.09.010     Document Type: Article

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