Consumers’ acceptance of optimized gluten-free sorghum-based cakes and their drivers of liking and disliking
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Cereal Science"
DOI: 10.1016/j.jcs.2020.102938
Abstract: Abstract Sensory analysis is indispensable in order to promote the project of developing sorghum-based products and, therefore, work on sensory profiles of these products and consumer acceptance is needed to help them succeed. Thus, this… read more here.
Keywords: gluten free; acceptance optimized; free sorghum; optimized gluten ... See more keywords