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Production of prebiotic gluten-free bread with red rice flour and different microbial transglutaminase concentrations: modeling, sensory and multivariate data analysis

Crossref DOI link: https://doi.org/10.1007/s13197-019-03769-8

Published Online: 2019-04-10

Published Print: 2019-06

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

Authors

Gusmão, Thaisa Abrantes Souza https://orcid.org/0000-0001-8640-7036
de Gusmão, Rennan Pereira

Moura, Henrique Valentim

Silva, Hanndson Araújo

Cavalcanti-Mata, Mário Eduardo Rangel Moreira

Duarte, Maria Elita Martins
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Text and Data Mining valid from 2019-04-10
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Article History

Revised: 29 March 2019

Accepted: 3 April 2019

First Online: 10 April 2019

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