Amorphophallus konjac: Sensory Profile of This Novel Alternative Flour on Gluten-Free Bread
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11101379
Abstract: 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,… read more here.
Keywords: flour gluten; sensory profile; gluten free; free bread ... See more keywords