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Current status and future prospects of sensory and consumer research approaches to gluten-free bakery and pasta products.
Capriles VD, Valéria de Aguiar E, Garcia Dos Santos F, Fernández MEA, de Melo BG, Tagliapietra BL, Scarton M, Clerici MTPS, Conti AC. Capriles VD, et al. Among authors: tagliapietra bl. Food Res Int. 2023 Nov;173(Pt 2):113389. doi: 10.1016/j.foodres.2023.113389. Epub 2023 Aug 18. Food Res Int. 2023. PMID: 37803727 Free article. Review.