Comparison of selected sensory properties of wholemeal breads
The aim of this study was to compare textural (firmness) and sensory properties (surface colour, crumb colour, crumb texture, appearance, appearance and colour preferences) between whole breads made from conventional wheat (Triticum aestivum, L.) and whole breads made from unconventional wheat (Trit...
Main Authors: | Markéta Bednářová, Martina Ošťádalová, Martin Král, Bohuslava Tremlová |
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Format: | Article |
Language: | English |
Published: |
HACCP Consulting
2015-08-01
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Series: | Potravinarstvo |
Subjects: | |
Online Access: | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/454 |
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