Gluten-free bread: multiple time–intensity analysis, physical characterisation and acceptance test
Version of Record online: 10 JUN 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 10, pages 2176–2184, October 2013
How to Cite
de Morais, E. C., Cruz, A. G. and Bolini, H. M. A. (2013), Gluten-free bread: multiple time–intensity analysis, physical characterisation and acceptance test. International Journal of Food Science & Technology, 48: 2176–2184. doi: 10.1111/ijfs.12202
- Issue online: 13 SEP 2013
- Version of Record online: 10 JUN 2013
- Manuscript Accepted: 27 APR 2013
- Manuscript Received: 30 JAN 2013
- Brazilian National Research Council (CNPq)
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