Experimental gluten‐free biscuits with underexploited flours versus commercial products: Preference pattern and sensory characterisation by Check All That Apply Questionnaire-Reference-Cited by-同舟云学术

Experimental gluten‐free biscuits with underexploited flours versus commercial products: Preference pattern and sensory characterisation by Check All That Apply Questionnaire

Published:2021-06-15 Issue: Volume: Page:
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Di Cairano Maria¹^ORCID,Condelli Nicola¹,Galgano Fernanda¹,Caruso Marisa C.¹

Affiliation:

1. Scuola di Scienze Agrarie Università degli Studi della Basilicata Alimentari, Forestali ed Ambientali, viale dell’Ateneo Lucano Potenza10 – 85100Italy

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15188

Reference24 articles.

1. Sensory profile and check-all-that-apply (cata) as tools for evaluating and characterizing syrah wines aged with oak chips

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

3. Labeled scales (e.g., category, Likert, VAS) and invalid across-group comparisons: what we have learned from genetic variation in taste

4. Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits

5. Effect of sucrose replacement and resistant starch addition on textural properties of gluten-free doughs and biscuits

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