Nutritional, physical and sensory characteristics of bread with the inclusion of germinated basul (Erythrina edulis) flour
Author:
Funder
Fondo Nacional de Desarrollo Científico, Tecnológico y de Innovación Tecnológica
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-021-05246-7.pdf
Reference27 articles.
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3. AOAC (2008) AOAC Official methods of analysis. Gaithersburg, MD: Association of Official Analytical Chemists International
4. Dairou V, Sieffermann JM (2002) A comparison of 14 jams characterized by conventional profile and a quick original method, the flash profile. J Food Sci 67:826–834. https://doi.org/10.1111/j.1365-2621.2002.tb10685.x
5. Delarue J, Sieffermann JM (2004) Sensory mapping using Flash Profile. Comparison with a conventional descriptive method for the evaluation of the flavour of fruit dairy products. Food Qual Prefer 15:383–392. https://doi.org/10.1016/S0950-3293(03)00085-5
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