Sensory profile, consumer acceptance, and physicochemical properties of pan bread made with imported or domestic commercial wheat flour
Author:
Affiliation:
1. Research Group of Food ProcessingKorea Food Research Institute Wanju‐gun Republic of Korea
2. Department of Food and NutritionChangwon National University Changwon‐si Republic of Korea
Funder
Korea Food Research Institute
Publisher
Wiley
Subject
Sensory Systems,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/joss.12487
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