Sensory evaluation and acceptability of gluten-free Andean corn spaghetti-Reference-Cited by-同舟云学术

Sensory evaluation and acceptability of gluten-free Andean corn spaghetti

Published:2014-05-30 Issue:1 Volume:95 Page:186-192
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Giménez Maria A¹,Gámbaro Adriana²,Miraballes Marcelo²,Roascio Antonella²,Amarillo Miguel²,Sammán Norma¹,Lobo Manuel¹

Affiliation:

1. Departamento de Agroindustrias. Facultad de Ingeniería; Universidad Nacional de Jujuy; Avenida Italia esq. Martiarena 4600 Jujuy Argentina

2. Sección Evaluación Sensorial, Departamento de Ciencia y Tecnología de Alimentos. Facultad de Química; Universidad de la República; Montevideo Uruguay

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6704/fullpdf

Reference46 articles.

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2. Change in lipid profile in celiac disease: beneficial effect of gluten-free diet;Brar;Am J Med,2006

3. The impact of resistant starch on characteristics of gluten-free dough and bread;Korus;Food Hydrocolloids,2009

4. Clinical management of celiac disease;Ludvigsson;J Intern Med,2011

5. Chemical composition and starch digestibility of different gluten-free breads;Matos Segura;Plant Foods Hum Nutr,2011

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