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المصدر: Critical Reviews in Food Science and Nutrition. 63:693-705
مصطلحات موضوعية: business.industry, Staple food, General Medicine, Nutritional quality, Biology, Rice flour, Micronutrient, Industrial and Manufacturing Engineering, Biotechnology, Glycaemic index, Gluten free, Dietary fiber, Gluten-free bread, business, Food Science
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المؤلفون: Etiene V. Aguiar, Fernanda G. Santos, Cristina M. Rosell, Natália Manzatti Machado Alencar, Vanessa Dias Capriles, Anna Rafaela Cavalcante Braga
المساهمون: Fundações de Amparo à Pesquisa (Brasil), Conselho Nacional de Desenvolvimento Científico e Tecnológico (Brasil)
المصدر: Digital.CSIC. Repositorio Institucional del CSIC
instnameمصطلحات موضوعية: Microbiology (medical), Gluten-free, food.ingredient, Polymers and Plastics, Starch, Food texture, CATA, Shelf life, Sensory profile, Rice flour, Psyllium, Biomaterials, Mouthfeel, chemistry.chemical_compound, food, Acceptability, chemistry, Gluten free, Food science, Gluten-free bread, Safety, Risk, Reliability and Quality, Just-About-Right, Food Science, Mathematics
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1ff2b108d8979ce1f2fa704b92502bcb
http://hdl.handle.net/10261/236945