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Staling of Cereal Bran Enriched Cakes and the Effect of an Endoxylanase Enzyme on the Physicochemical and Sensorial Characteristics

✍ Scribed by Dimitra M. Lebesi; Constantina Tzia

Book ID
111406947
Publisher
Institute of Food Technologists
Year
2011
Tongue
English
Weight
286 KB
Volume
76
Category
Article
ISSN
0022-1147

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## Abstract Physicochemical and sensory changes were evaluated during the curing of Galician chorizo, comparing samples from three different manufacturers (each of whom uses different procedures for smoking and curing). The observed variations were in all cases largely explained by pairwise differe