Selection of optimal sensory properties for the recognition of wholemeal bread

International Journal of Food Properties

Volumn 15, Issue 4, 2012, Pages 748-757

  Pestorić, Mladenka ^a   Pojić, Milica ^a   Sakač, Marijana ^a   Mastilovǐ, Jasna ^a   Šimurina, Olivera ^a   Filipčev, Bojana ^a   Živančev, Jelena ^b  

^a UNIVERSITY OF NOVI SAD   (Serbia)

^b UNIVERSITY OF NOVI SAD   (Serbia)

Author keywords

Bread; Color; Flavor; Sensory analysis; Sensory properties; Wholemeal bread

Indexed keywords

BREAD; CONTROL SAMPLES; MULTIVARIATE ANALYSIS OF VARIANCES; OPTIMAL PROPERTIES; SENSORY ANALYSIS; SENSORY EVALUATION; SENSORY PROPERTIES; WHOLEMEAL BREAD;

COLOR; FLAVORS; OPTIMIZATION;

FOOD PRODUCTS;

EID: 84862661950     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2010.501466     Document Type: Article

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