Sensory characterisation of gluten-free bread with addition of quinoa, amaranth flour and sweeteners as an alternative for coeliac patients

  • Natália Manzatti Machado Alencar, Elisa Carvalho de Morais, Caroline Joy Steel, Helena Maria André Bolini
  • International Journal of Food Science & Technology, December 2016, Wiley
  • DOI: 10.1111/ijfs.13349

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http://dx.doi.org/10.1111/ijfs.13349

The following have contributed to this page: Professor HELENA M A BOLINI

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