Identity and overall acceptance of two types of sour rye bread

International Journal of Food Science and Technology

Volumn 32, Issue 2, 1997, Pages 169-178

  Heiniö, Raija Liisa ^b   Urala, Nina ^b   Vainionpää, Jukka ^b   Poutanen, Kaisa ^b   Tuorila, Hely ^a  

^a UNIVERSITY OF HELSINKI   (Finland)

^b NONE

Author keywords

Attributes; Consumer; Expectations; Experimental design; Response surface methodology

Indexed keywords

SECALE CEREALE; TRITICUM AESTIVUM;

EID: 0031496205     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.1997.00393.x     Document Type: Article

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