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Nutritional value, technological and sensory evaluation of gluten-free bread enriched with soybean flour and coconut oil

Crossref DOI link: https://doi.org/10.1007/s11694-021-00971-1

Published Online: 2021-05-24

Published Print: 2021-08

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Filipini, Gabriel https://orcid.org/0000-0002-4815-176X
Passos, Ana Paula

Fernandes, Sibele Santos https://orcid.org/0000-0002-4698-8865
Salas-Mellado, Myriam de las Mercedes https://orcid.org/0000-0002-8153-2011
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Text and Data Mining valid from 2021-05-24

Version of Record valid from 2021-05-24
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Article History

Received: 2 December 2020

Accepted: 17 May 2021

First Online: 24 May 2021