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Extruded wheat flour: Flavour and texture-comparison of evaluations by two laboratories
SIK – Institutet för livsmedelsforskning.
SIK – Institutet för livsmedelsforskning.
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1991 (English)In: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 3, no 1, p. 1-12Article in journal (Refereed)
Abstract [en]

Intensities of flavour and texture attributes of 23 extruded wheat flour samples were evaluated by two laboratory panels in Sweden and in the UK. For most attributes good agreement between the two panels was obtained. Discrepancies were considered to be caused by inadequate definition of the terms. © 1992.

Place, publisher, year, edition, pages
1991. Vol. 3, no 1, p. 1-12
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
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URN: urn:nbn:se:ri:diva-8646DOI: 10.1016/0950-3293(91)90018-AOAI: oai:DiVA.org:ri-8646DiVA, id: diva2:966519
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2017-11-21Bibliographically approved

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