Open AccessPhysicochemical, rheological and sensory characterization of a gluten-free English bread added with Oxalis tuberosa flour
Author(s) -
Rafael G. CamposMontiel,
M. Vicente-Flores,
Jorge Chaa-Pérez,
Salvador Espino-Manzano,
M.J. González de los Montero-Sierra
Publication year - 2021
Publication title -
revista mexicana de ingeniería química
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.288
H-Index - 18
eISSN - 2395-8472
pISSN - 1665-2738
DOI - 10.24275/rmiq/alim2572
Subject(s) - food science , gluten free , chemistry , glycemic index , sensory analysis , gluten , microstructure , quantitative descriptive analysis , rheology , organoleptic , flavor , materials science , glycemic , microbiology and biotechnology , biology , composite material , insulin , crystallography