Effect of roasted buckwheat flour and hull enrichment on the sensory qualities, acceptance and safety of innovative mixed rye/wheat and wheat bakery products-Reference-Cited by-同舟云学术

Effect of roasted buckwheat flour and hull enrichment on the sensory qualities, acceptance and safety of innovative mixed rye/wheat and wheat bakery products

Published:2019-05-27 Issue:8 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Wronkowska Małgorzata¹^ORCID,Zieliński Henryk¹,Szmatowicz Beata²,Ostaszyk Anita²,Lamparski Grzegorz²,Majkowska Anna³

Affiliation:

1. Division of Food Science, Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research Polish Academy of Sciences Olsztyn Poland

2. Sensory Laboratory, Division of Food Science, Institute of Animal Reproduction and Food Research Polish Academy of Sciences Olsztyn Poland

3. Microbial Laboratory, Division of Food Science, Institute of Animal Reproduction and Food Research Polish Academy of Sciences Olsztyn Poland

Funder

European Social Fund

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14025

Reference30 articles.

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3. PRESENT SITUATION ON THE DESCRIPTIVE SENSORY ANALYSIS OF BREAD

4. Basic chemical composition and bioactive compounds content in selected cultivars of buckwheat whole seeds, dehulled seeds and hulls

5. A PROCEDURE FOR SENSORY EVALUATION OF BREAD: PROTOCOL DEVELOPED BY A TRAINED PANEL

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