Determination of the sensory attributes of wheat sourdough bread

By V. Lotong, E. Chambers, D. Chambers. 2000

78 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/59bf8931f67236ee397054ac650a90ffa811fc81

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Animal Science and Zoology

1. Pairin Hongsoongnern
2. E. Chambers

In Food Science

1. Pairin Hongsoongnern
2. E. Chambers

In Nutrition and Dietetics

1. Pairin Hongsoongnern
2. E. Chambers

Citations in the corpus

• A LEXICON FOR TEXTURE AND FLAVOR CHARACTERISTICS OF FRESH AND PROCESSED TOMATOES (2008, methodology): “The attribute determination and description procedure was based on other similar studies (e.g., Heisserer and Chambers 1993; Lotong et al. 2000; Chambers et al. 2006).”
• Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread (2010, background): “Salty taste, previously described as another wheat sourdough bread attribute, was also included [20].”