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Wiley, International Journal of Food Science + Technology, 4(56), p. 2019-2029, 2020

DOI: 10.1111/ijfs.14833

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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?

Journal article published in 2020 by Lucas de Souza Nespeca, Lucas de Souza Nespeca, Hellen Fernanda da Silva Paulino, Tamires Barlati Vieira da Silva, Evandro Bona ORCID, Fernanda Vitória Leimann, Fernanda Vitória Leimann ORCID, Leila Larisa Medeiros Marques, Leila Larisa Medeiros Marques ORCID, Flávia Aparecida Reitz Cardoso, Flávia Aparecida Reitz Cardoso ORCID, Adriana Aparecida Droval ORCID, Renata Hernandez Barros Fuchs ORCID
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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