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Nutritional Composition, Physical Qualities and Sensory Evaluation of Wheat Bread Supplemented with Oyster Mushroom
Nutritional Composition Physical Qualities
2016/6/2
The aim of this study was to evaluate nutritional, physical and sensory qualities of wheat-mushroom bread. Dried Pleurotus ostreatus mushrooms were processed into flour and mixed with wheat flour at 0...
Development of a Milk Drink Added of Conjugated Linoleic Acid: Use of a Sensory Evaluation
Conjugated Linoleic Acid Milk Drink
2016/5/31
Three sensory tests had been applied to evaluate a chocolate flavor milk drink added of Conjugated Linoleic Acid (CLA) aiming at the selection of a final formulation with the best sensory characterist...