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Tags: Pan

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In Vitro bioaccessibility of bioactive compounds from citrus pomaces and orange pomace biscuits

TEXTO COMPLETO.pdf

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

Tags: Alimentos, Evaluación sensorial, Pan, Sodio Reducción

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

Tags: Comportamiento del consumidor, Pan, Sal

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

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

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

Tags: Análisis sensorial, Pan, Vida util

Textural quality of white pan bread by sensory and instrumental measurements

Tags: Análisis sensorial, Pan, Texturas

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

Tags: Enzimas, Pan, Pan negro

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