Open AccessQuality Analyses and Consumer Acceptability of Gluten-Free Rice Bread and Other Commercially Marketed Bread in Korea
Author(s) -
Sang Sook Kim,
Hae Young Chung
Publication year - 2017
Publication title -
the korean journal of food and nutrition
Language(s) - English
Resource type - Journals
eISSN - 2287-4992
pISSN - 1225-4339
DOI - 10.9799/ksfan.2017.30.2.336
Subject(s) - mouthfeel , food science , gluten free , taste , rice flour , odor , sweetness , gluten , sensory analysis , chemistry , raw material , organic chemistry
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