Sensory quality of stored croissant-type bakery products.
The results are presented of the estimation of sensory quality (shape, odour, colour, taste, consistency, crust, crumb etc.), mould and yeast counts, aw value, and pH in 8 bakery croissant-type products with nougat cream filling during storage under laboratory conditions (20 ± 2°C) for the periods o...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2002-06-01
|
| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200203-0004_sensory-quality-of-stored-croissant-type-bakery-products.php |