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Consumer liking of refined and whole wheat breads
- Source :
- Journal of Food Science. Sept, 2007, Vol. 72 Issue 7, S473-S480
- Publication Year :
- 2007
-
Abstract
- The preference of refined breads over whole wheat breads shows that the sensory properties act as the barrier to the consumption of wheat bread.
- Subjects :
- Sensory evaluation -- Methods
Business
Food/cooking/nutrition
Subjects
Details
- Language :
- English
- ISSN :
- 00221147
- Volume :
- 72
- Issue :
- 7
- Database :
- Gale General OneFile
- Journal :
- Journal of Food Science
- Publication Type :
- Academic Journal
- Accession number :
- edsgcl.171800797