Sensory descriptors for pulses and pulse‐derived ingredients: Toward a standardized lexicon and sensory wheel
Author:
Affiliation:
1. Department of Food and Bioproduct Sciences, College of Agriculture and Bioresources University of Saskatchewan Saskatoon Canada
2. Saskatoon Research and Development Centre Agriculture and Agri‐Food Canada Saskatoon Canada
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12893
Reference180 articles.
1. New Food Products for Sensory-Compromised Situations
2. Validation of rapid descriptive sensory methods against conventional descriptive analyses: A systematic review
3. Quality evaluation of beef patties formulated with bambara groundnut (Vigna subterranean L.) seed flour
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