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Evaluation of brown bread quality by sensory method.
Evaluation of brown bread quality by sensory method.
2009
Mladenka Pestorić
M. Pojic
Marijana Sakač
J. Mastilovic
O. Šimurina
Bojana Filipčev
Ivana Sedej
Z. Ugarčic´-Hardi
M. Jukic
D. K. Komlenic
M. Planinic
L. Obad
Keywords:
Brown bread
Food science
Food processing
Food additive
Food quality
Sensory system
Biology
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