Mechanical, sensory, and consumer evaluation of ketogenic, gluten‐free breads
Author:
Affiliation:
1. Brigham Young University Provo UT USA
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2308
Reference53 articles.
1. Oral processing behavior of drinkable, spoonable and chewable foods is primarily determined by rheological and mechanical food properties
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3. From coeliac disease to noncoeliac gluten sensitivity; should everyone be gluten free?
4. Emerging concepts: from coeliac disease to non-coeliac gluten sensitivity
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