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Sensory Evaluation of Bakery and Confectionery Products Prepared through Semi-Industrial and Artisanal Processes

by Paula Becker Pertuzatti, Simone Messias Rodrigues Esteves, Jakline Estfane Alves, Luciana Costa Lima and Jonatas Emmanuel Borges

American Journal of Food Science and Technology. 2015, 3(4A), 32-36. DOI: 10.12691/ajfst-3-4A-6
Pub. Date: September 17, 2015Views: 32311 Downloads: 23085Like: 9Citations: 1

baking sensory analysis acceptance

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This article belongs to the Special Issue Challenge and Trends in Food Processing

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