Navegue los elementos (6 total)

Artículo

Partial replacement of NaCl with KCl in bread : Effect on sensory characteristics and consumer perception

Etiquetas: Alimentos, Evaluación sensorial, Pan, Sodio Reducción

Artículo

Consumer perception of salt-reduced breads : Comparison of single and two-bites evaluation

Etiquetas: Comportamiento del consumidor, Pan, Sal

Artículo

A consumer-based approach to salt reduction : Case study with bread

Etiquetas: CATA, Comportamiento del consumidor, Pan, Reduccion de sal

Artículo

Consumer acceptability compared with sensory and instrumental measures of white pan bread : Sensory shelf-life estimation by survival analysis.

Etiquetas: Análisis sensorial, Pan, Vida util

Artículo

Textural quality of white pan bread by sensory and instrumental measurements

Etiquetas: Análisis sensorial, Pan, Texturas

Artículo

Use of enzymes in brown bread production and their influence on the shelf life of the sliced and wrapped products: a collaborative transcultural sensory evaluation

Etiquetas: Enzimas, Pan, Pan negro

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