LEXICON FOR THE SENSORY DESCRIPTION OF FRENCH BREAD IN JAPAN
Author:
Publisher
Wiley
Subject
Sensory Systems,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-459X.2009.00247.x/fullpdf
Reference22 articles.
1. The effects of bread making process and wheat quality on French baguettes;BAARDSETH;J. Cereal Sci,2000
2. Physical, textural and sensory characteristics of 7-day frozen part-baked French bread;CARR;Lebensm.-Wiss. Technol,2006
3. Flavor properties of plain soymilk;CHAMBERS;J. Sensory Studies,2006
4. Development of a sensory lexicon for conventional milk yogurt in the United States;COGGINS;J. Sensory Studies,2008
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