Sensory Characteristics and Consumer Acceptance of Bread and Cracker Products Made from Red or White Wheat-Reference-Cited by-同舟云学术

Sensory Characteristics and Consumer Acceptance of Bread and Cracker Products Made from Red or White Wheat

Published:2011-05-17 Issue:5 Volume:76 Page:S337-S346
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Challacombe Carolyn A.,Seetharaman Koushik,Duizer Lisa M.

Publisher

Wiley

Subject

Food Science

Reference37 articles.

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2. [AAFC] Agriculture and Agri-Food Canada 2010 Canada: grains and oilseeds outlook. [Internet] http://www.ag.gc.ca/pol/mad-dam/index_e.php?s1=pubs&2=go-co&s3=php&pagego-co_2010--10-14

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

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