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Extruded wheat flour: flavour and texture--comparison of evaluations by two laboratories

Extruded wheat flour: flavour and texture--comparison of evaluations by two laboratories

Food quality and preference 3(1): 1-12

ISSN/ISBN: 0950-3293

DOI: 10.1016/0950-3293(91)90018-a

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.

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Accession: 015787876

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