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Journal of Food Quality
Volume 2018, Article ID 1063502, 12 pages
https://doi.org/10.1155/2018/1063502
Research Article

Evaluation of Quality Parameters in Gluten-Free Bread Formulated with Breadfruit (Artocarpus altilis) Flour

1Food Science & Technology Department, Virginia Polytechnic Institute and State University, Blacksburg 24061, USA
2Food Science Institute, Kansas State University, Manhattan 66506, USA

Correspondence should be addressed to Elizabeth A. Clark; ude.tv@2991cae

Received 4 May 2018; Revised 6 July 2018; Accepted 2 August 2018; Published 24 September 2018

Academic Editor: Urszula Krupa-Kozak

Copyright © 2018 Elizabeth A. Clark and Fadi M. Aramouni. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Elizabeth A. Clark and Fadi M. Aramouni, “Evaluation of Quality Parameters in Gluten-Free Bread Formulated with Breadfruit (Artocarpus altilis) Flour,” Journal of Food Quality, vol. 2018, Article ID 1063502, 12 pages, 2018. https://doi.org/10.1155/2018/1063502.