Effect of cocoa bean shells granulometries on qualitative properties of gluten-free bread during storage
Massimiliano Rinaldi, Paola Littardi, Maria Paciulli, Augusta Caligiani, Emma Chiavaro
Topics & Concepts
Food scienceAbsorption of waterChemistryWater contentVolume (thermodynamics)MoistureGluten freeGlutenShrinkageMaterials scienceComposite materialPhysicsGeotechnical engineeringOrganic chemistryEngineeringQuantum mechanicsFood composition and propertiesNanocomposite Films for Food PackagingNatural Fiber Reinforced Composites