Sensory profile and evaluation of the degree of acceptability of bread produced with inulin and oligofructose
Abstract Homemade bread was produced with 4.4 and 4.45 g of total fructans per 50 g serving to meet Brazilian standards for prebiotic claims. The bread samples were characterized for their sensory profiles using descriptive analysis and for their sensory acceptability using hedonic and just-about-ri...
Na minha lista:
| Principais autores: | , |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Instituto de Tecnologia de Alimentos (ITAL)
2017-12-01
|
| coleção: | Brazilian Journal of Food Technology |
| Assuntos: | |
| Acesso em linha: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100419&lng=en&tlng=en |
| Tags: |
Sem tags, seja o primeiro a adicionar uma tag!
|