Influence of bread shape on the sensory characteristics of Galician breads: Development of lexicon, efficacy control of the trained panel and establishment of a sensory profile

  1. Estévez-López, R.D.
  2. García-Gómez, B.
  3. Vázquez-Odériz, M.L.
  4. Ferreiro, N.M.
  5. Romero-Rodríguez, M.Á.
Revista:
LWT

ISSN: 0023-6438

Ano de publicación: 2021

Volume: 135

Tipo: Artigo

DOI: 10.1016/J.LWT.2020.110024 GOOGLE SCHOLAR

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