Subjects: “...sensory evaluation...”
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Subjects: “...sensory evaluation...”
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“...). In sensory evaluation, liquefied beetroot bread and beetroot juice bread are 5 points or more. It shows bread...”
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“... properties, taste quality, antioxidant properties and functional components and evaluated for its sensory...”
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“... the proximate composition, taste quality, physicochemical properties and sensory evaluation of lotus root bread...”
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“..., taste quality, physicochemical properties and sensory evaluation of Antrodia mycelium bread...”
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“... to the hedonic scores in sensory evaluation, Agaricus mycelium bread and Hericium mycelium bread were...”
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“..., functional ingredients, storage properties and sensory evaluation analysis. Composition analysis of soy toast...”
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“... the physicochemical properties and sensory evaluation of adding crude fungal chitin B and C from shiitake stipes...”
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“... composition, physicochemical properties and sensory evaluation as compared to the white bread control...”
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