Preference mappings for gluten-free chocolate cookies: Sensory and physical characteristics

Nutrition and Food Science

Volumn 46, Issue 3, 2016, Pages 374-387

  Silva, Tatiane Ferreira da ^a   Conti Silva, Ana Carolina ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

Cassava starch; Rice flour; Sensory acceptability; Texture; Whole soy flour

Indexed keywords

EID: 84976477495     PISSN: 00346659     EISSN: None     Source Type: Journal    
DOI: 10.1108/NFS-11-2015-0139     Document Type: Article

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