Impact of structure of gluten-free breads on its oral trajectory and sensory perception
Trabajo presentado al IV International and V National Student Congress of Food Science and Technology (AVECTA) celebrado en Valencia (España) del 22 al 23 de febrero de 2018.
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | comunicación de congreso biblioteca |
| Published: |
2018-02-22
|
| Online Access: | http://hdl.handle.net/10261/333604 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|