Sensory analysis of whole wheat/soy flour breads

Journal of Food Science

Volumn 68, Issue 6, 2003, Pages 2141-2145

  Shogren, R L ^a   Mohamed, A A ^a   Carriere, C J ^a  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

Author keywords

Bread; Sensory; Soy flour; Taste; Whole wheat

Indexed keywords

TRITICUM AESTIVUM;

EID: 0041965755     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb07033.x     Document Type: Article

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