Comparison of two rapid descriptive sensory techniques for profiling and screening of drivers of liking of sorghum breads
Lorena Andrade de Aguiar, Daniele Bobrowski Rodrigues, Valéria Aparecida Vieira Queiróz, Lauro Melo, Lívia de Lacerda de Oliveira
Topics & Concepts
SorghumFood scienceQuantitative Descriptive AnalysisAromaFlavorGluten freeMathematicsGlutenPsychologyChemistryBiologyAgronomySensory Analysis and Statistical MethodsMeat and Animal Product QualityFood composition and properties