Sensory Profile of Gluten-Free Breads Based on Alternative Commercial Flours-Reference-Cited by-同舟云学术

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Sensory Profile of Gluten-Free Breads Based on Alternative Commercial Flours

Published:2023-10-24 Issue: Volume:173 Page:124
ISSN:
Container-title:Foods 2023
language:
Short-container-title:

Author:

Irigoytia Karen¹²,Parodi María Belén³,Espósito Nancy¹²,de Escalada Pla Marina²⁴^ORCID,Genevois Carolina¹²

Affiliation:

1. Institute of Food Science and Technology of Entre Ríos (ICTAER-UNER-CONICET), Gualeguaychú 2820, Argentina

2. National Council for Scientific and Technical Research (CONICET), Buenos Aires C1425FQB, Argentina

3. Faculty of Bromatology, National University of Entre Ríos (UNER), Gualeguaychú 2820, Argentina

4. Institute of Food Technology and Chemical Processes (ITAPROQ-UBA), Buenos Aires C1428BGA, Argentina

Publisher

MDPI

Link

https://www.mdpi.com/2673-9976/26/1/124/pdf

Reference9 articles.

1. Current status and future prospects of sensory and consumer research approaches to gluten-free bakery and pasta products;Capriles;Food Res. Int.,2023

2. Arora, K., Carafa, I., Fava, F., Tuohy, K.M., Nikoloudaki, O., Gobbetti, M., and Di Cagno, R. (2022). Sourdough performances of the golden cereal Tritordeum: Dynamics of microbial ecology, biochemical and nutritional features. Int. J. Food Microbiol., 374.

3. Cricket powder (Gryllus assimilis) as a new alternative protein source for gluten-free breads;Da;Innov. Food Sci. Emerg. Technol.,2019

4. Use of different proportions of rice milling fractions as strategy for improving quality parameters and nutritional profile of gluten-free bread;Genevois;J. Food Sci. Technol.,2020

5. (2007). Sensory Analysis. General Guidance for the Design of Test Rooms (Standard No. ISO 8589).

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