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Modifying gluten-free bread's structure using different baking conditions: Impact on oral processing and texture perception

Patricia Puerta, Raquel Garzón, Cristina M. Rosell, Susana Fiszman, Laura Laguna, Amparo Tárrega

2020LWT38 citationsDOIOpen Access PDF

Topics & Concepts

Food scienceFermentationChewinessGlutenSwallowingChemistryBolus (digestion)MasticationMathematicsDentistryMedicineSurgerySensory Analysis and Statistical MethodsFood composition and propertiesMultisensory perception and integration
Modifying gluten-free bread's structure using different baking conditions: Impact on oral processing and texture perception | Litcius