Sensory qualities of whole wheat pan bread : influence of farming system, milling and baking technique

By I. Kihlberg, L. Johansson, A. Kohler, E. Risvik. 2004

155 citations recorded by the source corpus.

Subfields: Ecology, Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/7436e9384b85fd69522deffbf27db81c3b5fe7a3

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In Food Science

1. Weibiao Zhou
2. Rong Wang
3. Mia Isabelle

Citations in the corpus

• Comparison study of the effect of green tea extract (GTE) on the quality of bread by instrumental analysis and sensory evaluation (2007, background): “Some important characteristics such as flavor and taste are difficult to be assessed instrumentally, and the taste profile of bread is considered very important to consumers (Kihlberg et al., 2004).”