Descriptive sensory analysis of Australian breads

Food Australia

Volumn 54, Issue 6, 2002, Pages 247-252

  Murray, Jane M ^a   Cox, David ^a   Easton, Kerry ^a   Mialon, Valerie S ^a  

^a Quest Intl Australia Pty Ltd   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

DESCRIPTIVE SENSORY ANALYSIS;

FOOD TECHNOLOGY;

EID: 0035994733     PISSN: 10325298     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (13)

1. Bakery in Asia - The current status
2. Japan: Bread bonanza
3. Objective estimation of bread visual texture
4. Identity and overall acceptance of two types of sour bread
5. Determination of the sensory attributes of wheat sourdough bread
6. Influences of lactic acid bacteria on technological, nutritional and sensory properties of barley sour dough bread
7. Effects of flour from different barley varieties on barley sour dough bread
8. Critical evaluation of sensory techniques
9. The effect of dietary fibre information on consumer responses to breads and "English" muffins: A cross-cultural study
10. Descriptive sensory analysis of a maize based extruded snack
11. Methods to aid interpretation of multidimensional data
12. Packaged bread driven by explosive premiums growth
13. Identification of the key textural attributes of Arabic bread and their application to the assessment of storage quality