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.
Key words: Flour, Gluten free, Bread, Texture analysis, Compression test, Perforation test.
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Journal of Hygienic Engineering and Design
Paula M. R. Correia, Raquel P. F. Guiné, Mariana Fonseca, Luís Batista (2021).
Analysis of textural properties of gluten free breads.
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