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2020•GIDA - Journal of FoodRequires access

Effects of depyhtinized cereal brans and enzymes on physical and sensory quality of pasta.

Hanna Levén, Mehmet Ali Koyuncu, Nermin Bilgiçli, Emre Adıgüzel, Mustafa Dedeoğlu

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Key concepts: Sensory system, Food science, Quality (philosophy), Tenderness, Biology, Psychology, Cognitive psychology, Philosophy

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Effects of depyhtinized cereal brans and enzymes on physical and sensory quality of pasta. — Research Paper | ScholarLens