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

Author:

ELÍA MONICA

Publisher

Wiley

Subject

Sensory Systems,Food Science

Reference34 articles.

1. Sensory profiles of bread made from paired samples of organic and conventionally grown wheat grain;ANNETT;J. Food Sci.,2007

2. Sensorial profile of whole wheat bread;BATTOCHIO;Ciencia Y Tecnologia Alimetaria,2006

3. BIOSYSTÈMES 2010 FIZZ Sensory Software, 245B, Copyright 1994, 2010 Biosystèmes http://www.biosystemes.com

4. Physical, textural and sensory characteristics of 7-day frozen part-baked French bread;CARR;LWT,2006

5. Development of a sensory lexicon for conventional milk yogurt in the United States;COGGINS;J. Sensory Studies,2008

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