Sensory characterisation of gluten-free bread with addition of quinoa, amaranth flour and sweeteners as an alternative for coeliac patients

International Journal of Food Science and Technology

Volumn 52, Issue 4, 2017, Pages 872-879

  Alencar, Natália Manzatti Machado ^a   de Morais, Elisa Carvalho ^a   Steel, Caroline Joy ^a   Bolini, Helena Maria André ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Amaranth; external preference map; gluten free bread; partial least squares; quinoa

Indexed keywords

FOOD ADDITIVES; FOOD PRODUCTS; LEAST SQUARES APPROXIMATIONS; ODORS; SENSORY ANALYSIS; SUGAR SUBSTITUTES;

AMARANTH; CONSUMER ACCEPTANCE; GLUTEN-FREE BREAD; PARTIAL LEAST SQUARE (PLS); PARTIAL LEAST-SQUARES REGRESSION; QUANTITATIVE DESCRIPTIVE ANALYSIS; QUINOA; SENSORY PROFILES;

PRINCIPAL COMPONENT ANALYSIS;

EID: 85007473712     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13349     Document Type: Article

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