The effect of in situ produced dextran on flavour and texture perception of wholegrain sorghum bread
Yaqin Wang, Antonio Trani, Antti Knaapila, Sami Hietala, Rossana Coda, Kati Katina, Ndegwa Henry Maina
Topics & Concepts
FlavourFood scienceSorghumDextranChemistryAftertasteTasteBiochemistryAgronomyBiologyFood composition and propertiesMeat and Animal Product QualitySensory Analysis and Statistical Methods