Multivariate study and regression analysis of gluten-free granola

Multivariate study and regression analysis of gluten-free granola

This study developed a gluten-free granola and evaluated it during storage with the application of multivariate and regression analysis of the sensory and instrumental parameters. The physicochemical, sensory, and nutritional characteristics of a product containing quinoa, amaranth and linseed were...

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Bibliographic Details
Main Authors: Lilian Maria Pagamunici, Aloisio Henrique Pereira de Souza, Aline Kirie Gohara, Alline Aparecida Freitas Silvestre, Jesuí Vergílio Visentainer, Nilson Evelázio de Souza, Sandra Terezinha Marques Gomes, Makoto Matsushita
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2014-03-01
Series:Food Science and Technology
Subjects:
cereal
pseudo-cereals
food science
principal component analysis
fatty acids
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100019&lng=en&tlng=en

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