Comparison study of the effect of green tea extract (GTE) on the quality of bread by instrumental analysis and sensory evaluation

By Rong Wang, Weibiao Zhou, Mia Isabelle. 2007

137 citations recorded by the source corpus.

Subfields: Biochemistry, Food Science, Pathology and Forensic Medicine

View Paper: https://www.semanticscholar.org/paper/12400f6c6929a7e604ad1cec1f600c7408c29de5

Citations in the corpus

• Approaches to analysis and modeling texture in fresh and processed foods – A review (2013, unknown): “The combination of time and high cost associated with sensory perception has motivated the development and widespread use of empirical mechanical tests which correlate with sensory perceptions of food texture (Costa et al., 2011; Kim et al., 2012; Wang et al., 2007).”