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GrainGenes Keyword Report: sensory evaluation

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Keyword

sensory evaluation

Quoted in

Dhingra S and Jood S (2004) Effect of flour blending on functional, baking and organoleptic characteristics of bread International Journal of Food Science and Technology 39:213-222. Ishida N et al. (2003) Mechanical properties of white salted noodles from near-isogenic wheat lines with different wx protein-deficiency Starch-Starke 55:390-396. Indrani D and Rao GV (2001) Optimization of the quality of South Indian parotta by modelling the ingredient composition using the response surface methodology International Journal of Food Science and Technology 36:189-197. Aremu C et al. (1995) Protein profiles and organoleptic properties of bread from wheat flour and full-fat or defatted fermented cocoa bean powder Plant Foods for Human Nutrition 48:287-295.

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