Amorphophallus konjac: Sensory Profile of This Novel Alternative Flour on Gluten-Free Bread

This study aimed to evaluate the sensory profile of gluten-free bread with Amorphophallus konjac (AK) flour in different concentrations. This experimental study is divided into three steps: preparation of the gluten-free bread formulations, sensory analysis, and statistical analysis. The addition of...

Descripción completa

Detalles Bibliográficos
Autores principales: Laignier, Fernanda, Akutsu, Rita de Cássia de Almeida, de Lima, Bernardo Romão, Zandonadi, Renata Puppin, Raposo, António, Saraiva, Ariana, Botelho, Raquel Braz Assunção
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9142108/
https://www.ncbi.nlm.nih.gov/pubmed/35626948
http://dx.doi.org/10.3390/foods11101379

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9142108/
https://www.ncbi.nlm.nih.gov/pubmed/35626948
http://dx.doi.org/10.3390/foods11101379

Ejemplares similares