Descriptive Sensory Analyses
Author:
Publisher
Springer US
Link
https://link.springer.com/content/pdf/10.1007/978-1-0716-3706-7_12
Reference11 articles.
1. Elía M (2011) A procedure for sensory evaluation of bread: protocol developed by a trained panel. J Sens Stud 26:269–277. https://doi.org/10.1111/j.1745-459X.2011.00342.x
2. Corsetti A, Settanni L (2007) Lactobacilli in sourdough fermentation. Food Res Int 40:539–558. https://doi.org/10.1016/j.foodres.2006.11.001
3. Arora K, Ameur H, Polo A et al (2021) Thirty years of knowledge on sourdough fermentation: a systematic review. Trends Food Sci Technol 108:71–83. https://doi.org/10.1016/j.tifs.2020.12.008
4. Limbad M, Gutierrez Maddox N, Hamid N, Kantono K (2020) Sensory and physicochemical characterization of sourdough bread prepared with a coconut water kefir starter. Foods 9:1165. https://doi.org/10.3390/foods9091165
5. Gänzle MG, Loponen J, Gobbetti M (2008) Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality. Trends Food Sci Technol 19:513–521. https://doi.org/10.1016/j.tifs.2008.04.002
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