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A comparison of sensory properties of artisanal style and industrially processed gluten free breads

机译：手工风格和工业加工无麸质面包的感官特性比较

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Muggah Elizabeth M.; Duizer Lisa M.; McSweeney Matthew B.;
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1. The effect of the ultrasound process and pre-gelatinization of the corn flour on the textural, visual, and sensory properties in gluten-free pan bread [J] . Jalali Mahdi, Sheikholeslami Zahra, Elhamirad Amir Hossein, Journal of Food Science and Technology . 2020,第3期

机译：超声过程和玉米粉预凝胶化对无麸质平底锅面包的纹理，视觉和感官特性的影响
2. Impact of sourdough on sensory properties and consumers' preference of gluten-free breads enriched with teff flour [J] . Campo Eva, del Arco Lis, Urtasun Leyre, Journal of Cereal Science . 2016,第Null期

机译：酸面团对富含特夫粉的无麸质面包的感官特性和消费者偏爱的影响
3. Physicochemical, sensory properties and starch in vitro digestion of gluten-free breads [J] . Carini Eleonora, Scazzina Francesca, Curti Elena, International Journal of Food Sciences and Nutrition . 2015,第1a8期

机译：无麸质面包的理化，感官特性和淀粉的体外消化
4. Relaxation Properties of Bread Doughs from Gluten Free and Non-Gluten Free Flour Mixtures [C] . Gabor Zsivanovits, Biser Gechev Jubilee International Conference of the Balkan Physical Union . 2019

机译：含有麸质和非麸质面粉混合物的面包面团的放松性质
5. Comparison and acceptabilty of gluten-free yeast breads made with quinoa flour. [D] . Chase, Caraline Bianchetto. 2014

机译：藜麦粉制成的无麸质酵母面包的比较和可接受性。
6. The effect of the ultrasound process and pre-gelatinization of the corn flour on the textural visual and sensory properties in gluten-free pan bread [O] . Mahdi Jalali, Zahra Sheikholeslami, Amir Hossein Elhamirad, 2020

机译：超声过程和玉米粉在无麸质平底锅面包中玉米粉对粒子粉的凝胶化的影响
7. Maize-Based Gluten-Free Bread: Influence of Processing Parameters on Sensory and Instrumental Quality [O] . Brites, Carla, Trigo, Maria João, Santos, Carla, 2010

机译：玉米基无麸质面包：加工参数对感官和仪器质量的影响

A comparison of sensory properties of artisanal style and industrially processed gluten free breads

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