HIGHLIGHTS
- who: Raquel P. F. Guiné from the (UNIVERSITY) have published the Article: Textural Properties of Bakery Products: A Review of Instrumental and Sensory Evaluation Studies, in the Journal: (JOURNAL)
- what: The results showed that most studies focused on bread (37%) and cakes (33%). Due to the relevance of textural characteristics of bakery products, this study focused on the measurement of texture in different bakery products and the methods employed for their assessment, namely instrumental measurements and sensory evaluations. The 133 bibliographic sources included in the review were analyzed using the software extracted 66 keywords satisfying . . .
If you want to have access to all the content you need to log in!
Thanks :)
If you don't have an account, you can create one here.