Sensory description of gluten‐free bread using rapid sensory methodologies-Reference-Cited by-同舟云学术

Sensory description of gluten‐free bread using rapid sensory methodologies

Published:2022-04-20 Issue:7 Volume:57 Page:4277-4285
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Iwamura Lucas Shinti¹,Tridapalli Luiza Pelinson¹,Cardoso Flávia Aparecida Reitz²^ORCID,Droval Adriana Aparecida³,Marques Leila Larisa Medeiros¹,Fuchs Renata Hernandez Barros³^ORCID

Affiliation:

1. Department of Food Engineering Federal University of Technology – Paraná (UTFPR) Campo Mourão Curitiba 87301‐005 Brazil

2. Post‐Graduation Program of in Technological Innovations (PPGIT) Federal University of Technology – Paraná Campo Mourão Curitiba 87301‐005 Brazil

3. Post‐Graduation Program of Food Technology (PPGTA) Federal University of Technology – Paraná (UTFPR) Campo Mourão Curitiba 87301‐005 Brazil

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15752

Reference39 articles.

1. Comparison of two rapid descriptive sensory techniques for profiling and screening of drivers of liking of sorghum breads

2. APPLICATION OF A CHECK-ALL-THAT-APPLY QUESTION TO THE DEVELOPMENT OF CHOCOLATE MILK DESSERTS

3. Check-all-that-apply (CATA) questions with consumers in practice: experimental considerations and impact on outcome

4. Recommendations for use of balanced presentation order of terms in CATA questions

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