Consumer liking of refined and whole wheat breads

Journal of Food Science

Volumn 72, Issue 7, 2007, Pages

  Bakke, A ^a   Vickers, Z ^a  

^a UNIVERSITY OF MINNESOTA   (United States)

Author keywords

Bread; Liking; Preference; PROP taster; Whole wheat

Indexed keywords

PROPYLTHIOURACIL;

ARTICLE; BREAD; CHEMISTRY; CONSUMER; DRUG EFFECT; FOOD HANDLING; FOOD PREFERENCE; HUMAN; METHODOLOGY; NUTRITIONAL VALUE; PARTICLE SIZE; PHYSIOLOGY; QUESTIONNAIRE; STANDARD; TASTE; WHEAT;

BREAD; CONSUMER SATISFACTION; FOOD HANDLING; FOOD PREFERENCES; HUMANS; NUTRITIVE VALUE; PARTICLE SIZE; PROPYLTHIOURACIL; QUESTIONNAIRES; TASTE; TRITICUM;

TRITICUM AESTIVUM;

EID: 34548473820     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00440.x     Document Type: Article

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