Acceptability of bread made with hemp ( Cannabis sativa subsp. sativa ) flour evaluated fresh and following a partial bake method
Author:
Affiliation:
1. School of Nutrition and Dietetics Acadia University Wolfville Nova Scotia Canada
Funder
Centre for the Sensory Research of Food at Acadia University
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15372
Reference43 articles.
1. Influence of Final Baking Technologies in Partially Baked Frozen Gluten-Free Bread Quality
2. Comparison of two rapid descriptive sensory techniques for profiling and screening of drivers of liking of sorghum breads
3. Par-baked Bread Technology: Formulation and Process Studies to Improve Quality
4. A consumer-based approach to salt reduction: Case study with bread
5. APPLICATION OF A CHECK-ALL-THAT-APPLY QUESTION TO THE DEVELOPMENT OF CHOCOLATE MILK DESSERTS
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