Please use this identifier to cite or link to this item: https://open.uns.ac.rs/handle/123456789/15484
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dc.contributor.authorPestorić, Mladenkaen
dc.contributor.authorPojić, Milicaen
dc.contributor.authorSakač M.en
dc.contributor.authorMastilovǐ J.en
dc.contributor.authorŠimurina, Oliveraen
dc.contributor.authorFilipčev, Bojanaen
dc.contributor.authorŽivančev J.en
dc.date.accessioned2020-03-03T15:00:09Z-
dc.date.available2020-03-03T15:00:09Z-
dc.date.issued2012-07-01en
dc.identifier.issn10942912en
dc.identifier.urihttps://open.uns.ac.rs/handle/123456789/15484-
dc.description.abstractThe 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.en
dc.relation.ispartofInternational Journal of Food Propertiesen
dc.titleSelection of optimal sensory properties for the recognition of wholemeal breaden
dc.typeArticleen
dc.identifier.doi10.1080/10942912.2010.501466en
dc.identifier.scopus2-s2.0-84862661950en
dc.identifier.urlhttps://api.elsevier.com/content/abstract/scopus_id/84862661950en
dc.relation.lastpage757en
dc.relation.firstpage748en
dc.relation.issue4en
dc.relation.volume15en
item.grantfulltextnone-
item.fulltextNo Fulltext-
crisitem.author.deptNaučni institut za prehrambene tehnologije u Novom Sadu-
crisitem.author.deptNaučni institut za prehrambene tehnologije u Novom Sadu-
crisitem.author.deptNaučni institut za prehrambene tehnologije u Novom Sadu-
crisitem.author.deptNaučni institut za prehrambene tehnologije u Novom Sadu-
crisitem.author.orcid0000-0002-6532-2612-
crisitem.author.orcid0000-0001-5878-6227-
crisitem.author.parentorgUniverzitet u Novom Sadu-
crisitem.author.parentorgUniverzitet u Novom Sadu-
crisitem.author.parentorgUniverzitet u Novom Sadu-
crisitem.author.parentorgUniverzitet u Novom Sadu-
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