ANALYSIS OF TEXTURAL PROPERTIES OF GLUTEN FREE BREADS
Paula M. R. Correia*, Raquel P. F. Guiné, Mariana Fonseca, Luís Batista

Key words: Flour, Gluten free, Bread, Texture analysis, Compression test, Perforation test.

Contact Us

Abstract, Papers & Training 
[email protected]

Administration & Finance
[email protected]

Newsletter

Subscribe to our newsletter and stay in touch with all of the latest information regarding the
Journal of Hygienic Engineering and Design