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Relationships between dough thermomechanical parameters and physical and sensory properties of gluten-free bread texture during storage

Fernanda G. Santos, Vanessa Dias Capriles

2020LWT25 citationsDOI

Topics & Concepts

Texture (cosmology)Food scienceGluten freeSensory systemMaterials scienceComposite materialGlutenChemistryPsychologyComputer scienceArtificial intelligenceCognitive psychologyImage (mathematics)Food composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications
Relationships between dough thermomechanical parameters and physical and sensory properties of gluten-free bread texture during storage | Litcius