Litcius/Paper detail

Development of a good quality honey biscuit filling: Optimization, sensory properties and shelf life analysis

Mariela Patrignani, Laura L. Battaiotto, Paula A. Conforti

2022International Journal of Gastronomy and Food Science12 citationsDOI

Topics & Concepts

Food scienceSugarShelf lifeMathematicsSensory analysisReducing sugarResponse surface methodologyStatistical analysisFood qualityChemistryStatisticsBee Products Chemical AnalysisMeat and Animal Product QualitySensory Analysis and Statistical Methods
Development of a good quality honey biscuit filling: Optimization, sensory properties and shelf life analysis | Litcius