Concepedia

An integrated instrumental and sensory approach to describe the effects of chickpea flour, psyllium, and their combination at reducing gluten-free bread staling

Fernanda G. Santos, Etiene Valéria de Aguiar, Anna Rafaela Cavalcante Braga, Natália Manzatti Machado Alencar, Cristina M. Rosell, Vanessa Dias Capriles

Food Packaging and Shelf Life · 2021 · 34 citations · 28 references

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28

Sensory evaluation of food—Principles and practices 1998

D. Kilcast · Food Quality and Preference · 1998 · 1.7K citations

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The functional and nutritional aspects of hydrocolloids in foods

Juan-Mei Li, Shaoping Nie · Food Hydrocolloids · 2015 · 457 citations

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Existing and new approaches for the analysis of CATA data

Michael Meyners, John C. Castura, B. Thomas Carr · Food Quality and Preference · 2013 · 449 citations

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Effect of legume flours on baking characteristics of gluten-free bread

Begoña Miñarro, Elena Albanell, Núria Aguilar et al. · Journal of Cereal Science · 2012 · 232 citations

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Bread Staling: Updating the View

Costantino Fadda, A.M. Sanguinetti, Alessandra Del et al. · Comprehensive Reviews in Food Science and Food Safety · 2014 · 227 citations · Full text

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