An integrated instrumental and sensory approach to describe the effects of chickpea flour, psyllium, and their combination at reducing gluten-free bread staling
| Autor: | Santos, Fernanda G., Aguiar, Etiene V., Braga, Anna Rafaela C., Alencar, Natália M.M., Rosell, Cristina M., Capriles, Vanessa D. * |
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| Zdroj: | In Food Packaging and Shelf Life June 2021 28 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect