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

Publication date: June 2021Source: Food Packaging and Shelf Life, Volume 28Author(s): Fernanda G. Santos, Etiene V. Aguiar, Anna Rafaela C. Braga, Natália M.M. Alencar, Cristina M. Rosell, Vanessa D. Capriles
Source: Food Packaging and Shelf Life - Category: Food Science Source Type: research