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.
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Main Authors: | , , , , |
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Format: | comunicación de congreso biblioteca |
Published: |
2018-02-22
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Online Access: | http://hdl.handle.net/10261/333604 |
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