Impact of salt reduction on bread on sensory preference and physicochemical parameters
Purpose The purpose of this study was to evaluate the impact of salt reduction on bread physicochemical parameters and sensory analysis. The relationship between sensory attributes and preference was assessed using external preference mapping (PREFMAP). Moreover, sensory attributes relationship with...
| Autor principal: | |
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| Outros Autores: | , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2021
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| Assuntos: | |
| Texto completo: | https://hdl.handle.net/10216/137514 |
| País: | Portugal |
| Oai: | oai:repositorio-aberto.up.pt:10216/137514 |