Sensory differentiation of commercially produced spaghetti
This work was focused on the performance of trained and untrained panel in evaluating the texture of nine commercially produced wheat spaghetti. Several sensory methods were applied in order to investigate the performance of different panel groups. In order to avoid the loss of information obtained...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute for Food Technology, Novi Sad
2015-01-01
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| Series: | Food and Feed Research |
| Subjects: | |
| Online Access: | http://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2015/2217-53691502109P.pdf |