Variations of the sensory profile of durum wheat Altamura PDO (protected designation of origin) bread during staling

Journal of Food Science

Volumn 72, Issue 3, 2007, Pages

  Pasqualone, Antonella ^a   Summo, Carmine ^a   Bilancia, Maria Teresa ^a   Caponio, Francesco ^a  

^a UNIVERSITY OF BARI   (Italy)

Author keywords

Altamura bread; Durum wheat; Sensory properties; Shelf life; Staling

Indexed keywords

ARTICLE; BREAD; CHEMISTRY; CONSUMER; FOOD HANDLING; FOOD PRESERVATION; METHODOLOGY; ODOR; QUALITY CONTROL; STANDARD; TASTE; TIME; WHEAT;

BREAD; CONSUMER SATISFACTION; FOOD HANDLING; FOOD PRESERVATION; ODORS; QUALITY CONTROL; TASTE; TIME FACTORS; TRITICUM;

SEMOLINA; TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 34147183334     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00293.x     Document Type: Article

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