Sensory and hedonic perception of gluten-free bread: Comparison between celiac and non-celiac subjects

Food Research International

Volumn 46, Issue 1, 2012, Pages 326-333

  Laureati, M ^a   Giussani, B ^b   Pagliarini, E ^a  

^a UNIVERSITY OF MILAN   (Italy)

^b UNIVERSITY OF INSUBRIA   (Italy)

Author keywords

Celiac disease; Consumer science; Multivariate analysis; Sensory evaluation

Indexed keywords

CELIAC DISEASE; CONSUMER SCIENCE; DESCRIPTORS; GLUTEN-FREE; GLUTEN-FREE BREAD; MULTI VARIATE ANALYSIS; NUMBER OF SAMPLES; PRODUCT QUALITY; SENSORY ATTRIBUTES; SENSORY EVALUATION; SENSORY PROPERTIES; SENSORY TESTING; SWEET TASTE;

FOOD PRODUCTS;

SENSORY PERCEPTION;

EID: 84856482885     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.12.020     Document Type: Article

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