Physical, textural and sensory characteristics of 7-day frozen part-baked French bread

LWT

Volumn 39, Issue 5, 2006, Pages 540-547

  Carr, Laura G ^a   Rodas, Maria A B ^b   Della Torre, Jussara C M ^b   Tadini, Carmen C ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b INSTITUTO ADOLFO LUTZ   (Brazil)

Author keywords

Freezing; Frozen part baked French bread; Sensory evaluation; Texture

Indexed keywords

FREEZING; SENSORY PERCEPTION; TEXTURES;

COMMERCIAL BRAND; FROZEN PART-BAKED FRENCH BREAD; SENSORY EVALUATION;

FOOD PRODUCTS;

EID: 33344471165     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2005.03.012     Document Type: Article

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