Selection, training and validation process of a sensory panel for bread analysis: Influence of cultivar on the quality of breads made from common wheat and spelt wheat

Journal of Cereal Science

Volumn 61, Issue , 2015, Pages 55-62

  Callejo, María Jesús ^a   Vargas Kostiuk, María Eugenia ^a   Rodríguez Quijano, Marta ^a  

^a UNIVERSIDAD POLITÉCNICA DE MADRID   (Spain)

Author keywords

Sensory analysis; Spelt wheat; Training protocol; Wheat bread

Indexed keywords

TRITICUM AESTIVUM; TRITICUM AESTIVUM SUBSP. SPELTA;

EID: 84922496678     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2014.09.008     Document Type: Article

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