Sensory evaluation of gluten-free breads assessed by a trained panel of celiac assessors

European Food Research and Technology

Volumn 231, Issue 1, 2010, Pages 37-46

  Pagliarini, E ^a   Laureati, M ^a   Lavelli, V ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

Color; Food perception; Gluten free bread; Sensory profiling; Texture

Indexed keywords

BAKERY PRODUCTS; DESCRIPTORS; FOOD COMPANIES; FOOD PERCEPTION; GLUTEN-FREE BREAD; GOOD CORRELATIONS; INSTRUMENTAL MEASUREMENTS; INSTRUMENTAL PARAMETERS; PHYSICAL MEASUREMENT; PROFILING METHODS; RESEARCH AND DEVELOPMENT; SENSORY EVALUATION; SENSORY PROFILES;

COLOR; TEXTURES;

SENSORY PERCEPTION;

ZEA MAYS;

EID: 77952428437     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-010-1249-z     Document Type: Article

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