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Abstract Pumpkins belong to the family of Cucurbitaceae . They are classified to Cucurbita pepo , Cucurbita moschata , Cucurbita maxima and Cucurbita mixta , according to the texture and shape of… Continue Reading
The aim of the research was to evaluate the sensory properties of wheat bread with flax seed marc additive and to find out consumers’ acceptance of the new product. The main sensory properties… Continue Reading
Annual judging of dairy products including sensory evaluation of local cheesemakers’ cheeses proved that the quality of Latvian classical cheeses is various. In fact, in last three competitions three… Continue Reading
The aim of the study was to determine the influence of raspberry marc on the degree of liking of the w heat bread and the intensity of the main sensory properties (c olour of breadcrumb, aroma,… Continue Reading
The aim of the current research was to evaluate the sensory properties of wheat bread with biologically activated wheat, rye and hull-less barley grain additives and to ascertain consumers’… Continue Reading