Prebiotic gluten-free bread: Sensory profiling and drivers of liking
- Author
- MORAIS, E. C1 ; CRUZ, A. G1 2 ; FARIA, J. A. F1 ; BOLINI, H. M. A1
[1] University of Campinas (UNICAMP), Faculty of Food Engineering (FEA), Cidade Universitária Zeferino Vaz, CEP 13083-862 Campinas, São Paulo, Brazil
[2] Federal Institute of Education, Science and Technology of Rio de Janeiro (IFRJ), Post-Graduate Course of Food Science and Technology (PGCTA), CEP 20270-021 Rio de Janeiro, Brazil - Source
Lebensmittel - Wissenschaft + Technologie. = Food science + technologyScience + technologie alimentaire. 2014, Vol 55, Num 1, pp 248-254, 7 p ; ref : 3/4 p
- CODEN
- LBWTAP
- ISSN
- 0023-6438
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Celiac disease Gluten-free bread Partial least squares regression Prebiotic Quantitative descriptive analysis
- Keyword (fr)
- Analyse quantitative Gluten Maladie coeliaque Pain Régression PLS Substance prébiotique Produit cuisson Produit céréalier Protéine végétale
- Keyword (en)
- Quantitative analysis Gluten Coeliac disease Bread PLS regression Prebiotics Bakery product Cereal product Plant protein
- Keyword (es)
- Análisis cuantitativo Gluten Enfermedad celíaca Pan Regresión PLS Prebioticos Producto panadería Producto de cereal Proteína vegetal
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 27887957
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.lwt.2013.07.014 
https://dx.doi.org/10.1016/j.lwt.2013.07.014
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