Choice of cereal raw materials and suitable combinations of additives for sensory quality improvement of pastry

International Journal of Food Properties

Volumn 9, Issue 4, 2006, Pages 897-906

  Hozová, Bernadetta ^a   Dodok, Ladislav ^a   Olekšáková, Jana ^a   Moravčíková, Petra ^a  

^a SLOVAK UNIVERSITY OF TECHNOLOGY   (Slovakia)

Author keywords

Additives; Cereals; Emulsifiers; Enzymes; Pastry; Sensory quality

Indexed keywords

PASTRY; SENSORY QUALITY;

ADDITIVES; ENZYMES; FOOD PRODUCTS; PARAMETER ESTIMATION; RAW MATERIALS; SENSORY PERCEPTION;

CROPS;

ADDITIVES; CEREALS; EMULSIFIERS; ENZYMES; FARM CROPS; FOOD; PARAMETERS; PERCEPTION; RAW MATERIALS;

SECALE CEREALE; TRITICUM AESTIVUM; TRITICUM AESTIVUM SUBSP. SPELTA;

EID: 33749544483     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910600775670     Document Type: Article

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