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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Detalhes bibliográficos

Principais autores:	Nancy N. Esposito, Verónica M. Busch, María del P. Buera, Carolina E. Genevois
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2026-02-01
coleção:	Biology and Life Sciences Forum
Assuntos:	sensory evaluation Check-All-That-Apply Just-About-Right overall acceptability gluten free bread pulse
Acesso em linha:	https://www.mdpi.com/2673-9976/56/1/13
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