Sensory Profile of Two Gluten-Free Breads Formulated with <i>Neltuma affinis</i> Pods Powders
The aim of this study was to characterize the sensory profile of two gluten-free (GF) bread formulations developed with powders obtained by dry grinding from the endocarp–seed (ESP) and epicarp–mesocarp (EMP) fractions of the <i>Neltuma affinis</i> pods. Two GF bread formulations optimized previousl...
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| Autori principali: | , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
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MDPI AG
2026-02-01
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| Serie: | Biology and Life Sciences Forum |
| Soggetti: | |
| Accesso online: | https://www.mdpi.com/2673-9976/56/1/13 |
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