Sensory profile and preference mapping of orange cakes with addition of prebiotics inulin and oligofructose

LWT

Volumn 48, Issue 1, 2012, Pages 37-42

  Volpini Rapina, Larissa Fernanda ^a   Sokei, Fabiana Ruriko ^a   Conti Silva, Ana Carolina ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

Descriptive quantitative analysis; Multidimensional scaling; Orange cake; Prebiotics; Preference mapping

Indexed keywords

CITRUS FRUITS; HARDNESS; MAPPING; POLYSACCHARIDES; SENSORY ANALYSIS;

DESCRIPTIVE QUANTITATIVE ANALYSIS; MULTI-DIMENSIONAL SCALING; ORANGE CAKE; PREBIOTICS; PREFERENCE MAPPINGS;

BAKERIES;

EID: 84859575501     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.03.008     Document Type: Article

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