Development of Gluten-Free Cake for Improving Textural and Sensory Characteristics with Chia Flour

Table 3

Textural parameters and color values of the gluten-free cake.

Sample	Hardness	Springiness	Gumminess	Chewiness				BI
Control (rice)
Optimized

of 3 replicates. Values followed by different letters in the same column are significantly different ().