Selection of the most suitable mixture of flours and starches for the improvement of gluten-free breads through their volatile profiles

被引：0
|
作者：
Joana Pico
Beatriz Antolín
Laura Román
José Bernal
Manuel Gómez
机构：
[1] University of Valladolid,I.U. CINQUIMA, Analytical Chemistry Group
[2] University of Valladolid,Food Technology Area, E.T.S. Ingenierías Agrarias
来源：
European Food Research and Technology | 2019年 / 245卷
关键词：
Gluten-free bread; Volatile compounds; SPME-GC/QTOF; Physical properties;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
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页码：1755 / 1766
页数：11
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