Relation between structural, mechanical and sensory properties of gluten-free bread as affected by modified dietary fibers

Published 2018 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Relation between structural, mechanical and sensory properties of gluten-free bread as affected by modified dietary fibers
Authors
Keywords
Gluten-free bread, Relative crystallinity, Proton mobility, Tribology, Dynamic sensory evaluation, Time-intensity
Journal
FOOD CHEMISTRY
Volume 277, Issue -, Pages 664-673
Publisher
Elsevier BV
Online
2018-11-03
DOI
10.1016/j.foodchem.2018.11.015

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.