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How does the replacement of rice flour with flours of higher nutritional quality impact the texture and sensory profile and acceptance of gluten‐free chocolate cakes?

机译：如何用更高的营养品质的面粉更换米粉影响纹理和感官型材和接受无麸质巧克力蛋糕？

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Lucas de Souza Nespeca; Hellen Fernanda da Silva Paulino; Tamires Barlati Vieira da Silva; Evandro Bona; Fernanda Vitória Leimann; Leila Larisa Medeiros Marques; Flávia Aparecida Reitz Cardoso; Adriana Aparecida Droval; Renata Hernandez Barros Fuchs;
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1. How does the replacement of rice flour with flours of higher nutritional quality impact the texture and sensory profile and acceptance of gluten-free chocolate cakes? [J] . Lucas de Souza Nespeca, Hellen Fernanda da Silva Paulino, Tamires Barlati Vieira da Silva, International journal of food science & technology . 2021,第4期

机译：如何用更高的营养品质的面粉更换米粉影响纹理和感官型材和接受无麸质巧克力蛋糕？
2. Development of gluten free eggless cake using gluten free composite flours made from sprouted and malted ingredients and its physical, nutritional, textural, rheological and sensory properties evaluation [J] . Agrahar-Murugkar Dipika, Zaidi Aiman, Dwivedi Shraddha Journal of Food Science and Technology . 2018,第7期

机译：使用养殖和麦芽糖成分制成的面筋自由复合面粉的麸质蛋糕的开发及其物理，营养，造纹，流变和感官属性评估
3. Effect of partial replacement of corn flour with durian seed flour and pumpkin flour on cooking yield, texture properties, and sensory attributes of gluten free pasta [J] . Mirhosseini Hamed, Rashid Nur Farhana Abdul, Amid Bahareh Tabatabaee, LWT-Food Science & Technology . 2015,第1期

机译：用榴莲籽粉和南瓜粉部分替代玉米粉对无麸质意大利面的烹饪产量，质地和感官特性的影响
4. Baking quality, texture and sensory evaluation of gluten free cake made from modified taro flour [C] . Riyanti Ekafitri, Yudi Pranoto, Ainia Herminiati International Symposium on Applied Chemistry . 2019

机译：烘焙质量，纹理和感官评价由改性芋头面粉制成的麸质蛋糕
5. Development of Gluten Free Pasta Using Amaranth Flour and Pea Protein Flour [D] . Gupta, Charu . 2019

机译：使用苋菜粉和豌豆蛋白粉的含有麸质面食的发展
6. Development of gluten free eggless cake using gluten free composite flours made from sprouted and malted ingredients and its physical nutritional textural rheological and sensory properties evaluation [O] . Dipika Agrahar-Murugkar, Aiman Zaidi, Shraddha Dwivedi 2018

机译：使用由发芽和发芽的成分制成的无麸质复合面粉开发无麸质无蛋蛋糕并对其物理营养质地流变和感官特性进行评估
7. Development of gluten free eggless cake using gluten free composite flours made from sprouted and malted ingredients and its physical, nutritional, textural, rheological and sensory properties evaluation [O] . Dipika Agrahar-Murugkar, Aiman Zaidi, Shraddha Dwivedi 2018

机译：使用含有麸质和麦芽化成分制成的麸质复合面粉的无麸质蛋糕的开发及其物理，营养，造纹，流变和感官性质评估

How does the replacement of rice flour with flours of higher nutritional quality impact the texture and sensory profile and acceptance of gluten‐free chocolate cakes?

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