Development of a Novel Gluten-Free Egg Pie Product: Effects of Sensory Attributes and Storage

Development of a Novel Gluten-Free Egg Pie Product: Effects of Sensory Attributes and Storage

In the last few decades, convenience has become one of the most important factors for consumers. Therefore, food products that take a short time to prepare are gaining in popularity. The aim of this study was to develop a gluten-free egg-pie product which is quick-frozen in pre-baked form and remain...

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Bibliographic Details
Main Authors: Karina Ilona Hidas, Anna Visy, Judit Csonka, Ildikó Csilla Nyulas-Zeke, László Friedrich, Klára Pásztor-Huszár, Boglárka Alpár, Géza Hitka, József Felföldi, Orsolya Fehér, Attila Gere
Format: Article
Language:English
Published: MDPI AG 2020-12-01
Series:Sustainability
Subjects:
product development
quick-frozen
texture
color
triangle test
consumer sensory test
Online Access:https://www.mdpi.com/2071-1050/12/24/10389

Internet

https://www.mdpi.com/2071-1050/12/24/10389

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