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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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Principais autores: Nancy N. Esposito, Verónica M. Busch, María del P. Buera, Carolina E. Genevois
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2026-02-01
Serier:Biology and Life Sciences Forum
Fag:
sensory evaluation
Check-All-That-Apply
Just-About-Right
overall acceptability
gluten free bread
pulse
Online adgang:https://www.mdpi.com/2673-9976/56/1/13
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