Influence of bread shape on the sensory characteristics of Galician breads: Development of lexicon, efficacy control of the trained panel and establishment of a sensory profile-Reference-Cited by-同舟云学术

Influence of bread shape on the sensory characteristics of Galician breads: Development of lexicon, efficacy control of the trained panel and establishment of a sensory profile

Published:2021-01 Issue: Volume:135 Page:110024
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Estévez-López Ricardo Daniel,García-Gómez Belén,Vázquez-Odériz M. Lourdes,Ferreiro Nieves Muñoz,Romero-Rodríguez M. Ángeles

Funder

Cátedra Da Cunha do Pan e do Cereal

University of Santiago de Compostela

Da Cunha Group

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

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3. Selection and screening of a descriptive panel for ewes milk cheese sensory profiling;Bárcenas;Journal of Sensory Studies,2000

4. Present situation on the descriptive sensory analysis of bread;Callejo;Journal of Sensory Studies,2011

5. Sensory analysis of Spanish Mandarin juices. Selection of attributes and panel performance;Carbonell;Food Quality and Preference,2007

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