Selection, training and validation process of a sensory panel for bread analysis: Influence of cultivar on the quality of breads made from common wheat and spelt wheat-Reference-Cited by-同舟云学术

Selection, training and validation process of a sensory panel for bread analysis: Influence of cultivar on the quality of breads made from common wheat and spelt wheat

Published:2015-01 Issue: Volume:61 Page:55-62
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Callejo María Jesús,Vargas-Kostiuk María-Eugenia,Rodríguez-Quijano Marta

Funder

Ministerio de Economía y Competitividad in Spain

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference28 articles.

1. The use of spelt wheat (Triticum spelta L.) for baking applications;Bojnanská;Rostl. Výroba,2002

2. Present situation on the descriptive sensory analysis of bread;Callejo;J. Sens. Stud.,2011

3. Sourdough technology—A traditional way for wholesome foods: a Review;Chavan;Compr. Rev. Food Sci. Food Saf.,2011

4. Chemistry of bread aroma: a review;Cho;Food Sci. Biotechol.,2010

5. Spelt wheat;Cubadda,2002

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