Analysis of microstructure and texture of gluten‐ and lactose‐free cereal bars, produced with different hydrocolloids and drying temperatures and no‐added sugar-Reference-Cited by-同舟云学术

Analysis of microstructure and texture of gluten‐ and lactose‐free cereal bars, produced with different hydrocolloids and drying temperatures and no‐added sugar

Published:2021-02-19 Issue:4 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Martins Vanessa¹,Alves M. Rui¹²³,Pinheiro Rita¹³⁴^ORCID

Affiliation:

1. Escola Superior de Tecnologia e Gestão Instituto Politécnico de Viana do Castelo Viana do Castelo Portugal

2. Laboratório Associado para a Química Verde Porto Portugal

3. CISAS Instituto Politécnico de Viana do Castelo Viana do Castelo Portugal

4. CEB, Centro de Engenharia Biológica Universidade do Minho Braga Portugal

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15238

Reference22 articles.

1. Gluten-free breads

2. Influence of different hydrocolloids on major wheat dough components (gluten and starch)

3. Cereal Bars: A Perceptual, Chemical and Sensory Analysis

4. SENSORY CHARACTERISTICS AND CONSUMER LIKING FOR CEREAL BAR SNACK FOODS

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