Case study of commercially available gluten-free bread products: Texture changes during storage and sensory analysis
  • Metadata
Content: http://real.mtak.hu/172370/
Archive: REAL
Set: Status = Published
Subject = S Agriculture / mezőgazdaság: S1 Agriculture (General) / mezőgazdaság általában
Type = Article
Subject = T Technology / alkalmazott, műszaki tudományok: TX Home economics / háztartástan: TX642-TX840 Food sciences / élelmiszertudomány
Title:
Case study of commercially available gluten-free bread products: Texture changes during storage and sensory analysis
Creator:
Tóth, Marcell László
Kaszab, Tímea
Lambertné Meretei, Anikó
Date:
2022
Subject:
S1 Agriculture (General) / mezőgazdaság általában
TX642-TX840 Food sciences / élelmiszertudomány
Description:
Language:
English
Type:
Article
PeerReviewed
info:eu-repo/semantics/article
Format:
text
Identifier:
Tóth, Marcell László and Kaszab, Tímea and Lambertné Meretei, Anikó (2022) Case study of commercially available gluten-free bread products: Texture changes during storage and sensory analysis. PROGRESS IN AGRICULTURAL ENGINEERING SCIENCES, 18 (1). pp. 1-13. ISSN 1786-335X
Relation:
https://doi.org/10.1556/446.2022.00039
MTMT:32766275 10.1556/446.2022.00039
Creator:
cc_by