Sensory Profile, Consumers’ Perception and Liking of Wheat–Rye Bread Fortified with Dietary Fibre
Evidence of global dietary fibre (DF) deficits provides impetus for research to develop new food products and reformulate commonly consumed foods to enable the transition to more healthy diets. The main aim of the study was to evaluate the sensory properties and consumers’ perception, liking, and wi...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-01-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/13/2/694 |