Please use this identifier to cite or link to this item: https://open.uns.ac.rs/handle/123456789/15484
Title: Selection of optimal sensory properties for the recognition of wholemeal bread
Authors: Pestorić, Mladenka 
Pojić, Milica 
Sakač M.
Mastilovǐ J.
Šimurina, Olivera 
Filipčev, Bojana 
Živančev J.
Issue Date: 1-Jul-2012
Journal: International Journal of Food Properties
Abstract: The aim of this article was to present the sensory evaluation of commercial wholemeal bread as a discriminative tool by selecting its optimum sensory properties in comparison with two control samples. Generated data were subjected to the multivariate analysis of variance and discriminative analysis. The obtained results showed that sensory evaluation could be a very useful tool for recognition of faked wholemeal bread with the exception of bread made from ready-to-bake mixtures. The color of the samples was the optimal property for the distinction of faked wholemeal bread. Copyright © 2012 Taylor and Francis Group, LLC.
URI: https://open.uns.ac.rs/handle/123456789/15484
ISSN: 10942912
DOI: 10.1080/10942912.2010.501466
Appears in Collections:FINS Publikacije/Publications

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