Sensory and hedonic perception of gluten-free bread: Comparison between celiac and non-celiac subjects - Laureati, M.; Giussani, B.; Pagliarini, E. (Food research international, 2012)
Keywords: adhesion; Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts; Biological and medical sciences; breads; Celiac disease; Cereal and baking product industries; Consumer science; correlation; Food industries; Fundamental and applied biological sciences. Psychology; hardness; Multivariate analysis; porosity; Sensory evaluation; sensory properties; taste; Celiac disease; GFB; ANOVA; PLS; Sensory evaluation; GLM; Multivariate analysis; PCA; Consumer science; Bakery product; Sensory analysis; Coeliac disease; Bread; Consumer; Cereal product; Plant protein; Perception; Gluten