Ejemplares similares: Evaluation of the physicochemical and sensory characteristics of gluten-free cookies
- Experimental development and nutritional analysis of a gluten-free cookie with Brazil-nut, amaranth, and oat flakes
- Technological and textural properties of gluten-free quinoa-based pasta (Chenopodium quinoa Wild)
- Utilization of Sustainable Ingredients (Cañihua Flour, Whey, and Potato Starch) in Gluten-Free Cookie Development: Analysis of Technological and Sensorial Attributes
- Evaluación fisicoquímica y sensorial de galletas enriquecidas con harina de castaña (Bertholletia excelsa)
- Andean Ancient Grains: Nutritional Value and Novel Uses
- Rapid Descriptive Methodologies in Food Sensory Analysis: CATA, Free Choice Profile and Flash Profile
Tópico: sensory evaluation
- Evaluación fisicoquímica y sensorial de galletas enriquecidas con harina de castaña (Bertholletia excelsa)
- Sensory Evaluation of 3D-Printed Foods: A Systematic Literature Review.
- Statistic for Food Product and Process Development
- Evaluation of the physicochemical and sensory characteristics of gluten-free cookies
Tópico: Consumers
Autor: Silva Paz, Reynaldo Justino
- Protein Quality and Sensory Perception of Hamburgers Based on Quinoa, Lupin and Corn
- Características fisicoquímicas, textura, color y atributos sensoriales de salchichas comerciales de pollo
- Utilization of Sustainable Ingredients (Cañihua Flour, Whey, and Potato Starch) in Gluten-Free Cookie Development: Analysis of Technological and Sensorial Attributes
- Chemical, Physical, and Sensory Properties of Bread with Popped Amaranth Flour
- Effect of five cooking methods on the physicochemical, nutritional and sensory characteristics of rainbow trout (Oncorhynchus mykiss)
- Evaluation of the physicochemical and sensory characteristics of gluten-free cookies
Autor: Silva Lizárraga, Roxana Rufina
- Evaluation of the physicochemical and sensory characteristics of gluten-free cookies
- Desarrollo de galletas libres de gluten evaluando sus parámetros fisicoquímicos y sensoriales
- Uso del método Perfil de Libre Elección (FCP) para evaluar galletas sin gluten comparado con el método marque todo lo que corresponda (CATA)