Flavor and texture as critical sensory parameters of consumer acceptance of barley pasta

Cereal Foods World

Volumn 53, Issue 4, 2008, Pages 206-213

  Sinesio, F ^a   Paoletti, F ^a   D'Egidio, M G ^b   Moneta, E ^a   Nardo, N ^a   Peparaio, M ^a   Comendador, F J ^a  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

^b CRA   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

CARDIO-VASCULAR DISEASE; CONSUMER ACCEPTANCE; DRYING TEMPERATURE; HIGH TEMPERATURE DRYING; NUTRITIONAL PROPERTIES; PARTIAL SUBSTITUTION; SENSORY QUALITIES; TEXTURAL PROPERTIES;

CEREAL PRODUCTS;

FOOD PRODUCTS;

HORDEUM; SEMOLINA; TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 48849113839     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: 10.1094/CFW-53-4-0206     Document Type: Article

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