Development of a lexicon of Japanese texture terms related to bakery products for a trained panel
Author:
Affiliation:
1. Mitsubishi Corporation Life Sciences Limited
2. Institute of Food Research, National Agriculture and Food Research Organization
3. Otsuma Women's University
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Link
https://www.jstage.jst.go.jp/article/nskkk/70/5/70_NSKKK-D-22-00084/_pdf
Reference26 articles.
1. 1) Quílez, J., Ruiz, J.A., and Romero, M.P. (2006). Relationships between sensory flavor evaluation and volatile and nonvolatile compounds in commercial wheat bread type baguette. J. Food Sci., 71, S423-S427.
2. 2) Kihlberg, I., Ostrom, A., Johansson, L., and Risvik, E. (2006). Sensory qualities of plain white pan bread: Influence of farming system, year of harvest and baking technique. J. Cereal Sci., 43, 15-30.
3. 3) Hayakawa, F., Ukai, N., Nishida, J., Kazami, Y., and Kohyama, K. (2010). Lexicon for the sensory description of french bread in Japan. J. Sens. Stud., 25, 76-93.
4. 4) Sensorial, S. E. and Veterinaria, F. De. (2002). Textural quality of white pan bread by sensory and instrumental measurements. J. Texture Stud., 33, 401-413.
5. 5) Callejo, M. J. (2011). Present situation on the descriptive sensory analysis of bread. J. Sens. Stud., 26, 255-268.
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