Modifying gluten-free bread structure by different baking conditions: impact on oral processing and sensory perception
Resumen del trabajo presentado en la 5th International Conference on Food Oral Processing, celebrada en Nottingham (Reino Unido) en julio de 2018
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| Main Authors: | , , , , |
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| Format: | comunicación de congreso biblioteca |
| Published: |
2018-07-01
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| Online Access: | http://hdl.handle.net/10261/333815 |
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