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September 12, 2024International Journal of Food Science & Technology

Technological and multi‐sensory analysis approach to holistically understand the quality and consumer perception of gluten‐free breads with alternative flours

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Authors

KIKaren F. IrigoytiaNENancy N. EspósitoMEMarina F. de Escalada

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Cite This Study

Irigoytia et al. (2024) studied this question.

synapsesocial.com/papers/68e58ba1b6db6435875273fahttps://doi.org/10.1111/ijfs.17557
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