Sensory descriptive analysis and hedonic consumer test for Galician type breads-Reference-Cited by-同舟云学术

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Sensory descriptive analysis and hedonic consumer test for Galician type breads

Published:2022-04 Issue: Volume:134 Page:108765
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

García-Gómez Belén,Fernández-Canto Nerea,Vázquez-Odériz Ma Lourdes,Quiroga-García Maruxa,Muñoz-Ferreiro Nieves,Romero-Rodríguez Ma Ángeles

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference40 articles.

1. Bread crumb quality assessment: A plural physical approach;Angioloni;European Food Research and Technology,2009

2. Impact of sourdough on the texture of bread;Arendt;Food Microbiology,2007

3. Effects of bitterness, roughness, PROP taster status, and fungiform papillae density on bread acceptance;Bakke;Food Quality and Preference,2011

4. Development of bread with NaCl reduction and calcium fortification: Study of its quality characteristics;Bassett;Journal of Food Quality,2014

5. Perfil sensorial de pão de forma integral;Battochio;Ciência e Tecnologia de Alimentos,2006

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