Potentiality of gluten-free chocolate cookies with added inulin/oligofructose: Chemical, physical and sensory characterization

LWT

Volumn 90, Issue , 2018, Pages 172-179

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

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

Celiac; External preference mapping; Fructans; Sensory acceptance; Sensory profile

Indexed keywords

ADHESIVES; CALCIUM;

CELIAC; FRUCTANS; PREFERENCE MAPPINGS; SENSORY ACCEPTANCE; SENSORY PROFILES;

POLYSACCHARIDES;

EID: 85037985972     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.12.031     Document Type: Article

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