What is it about?
The analysis of the maximum difference applied to a questionnaire for the world and identifies significant differences in bakery products
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Perspectives
The purpose of this study is to evaluate qualitatively through statistical methods of bakery products
Dimitrios Papadakis
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This page is a summary of: Monitoring Staling of Packaged Sliced Pan Breads: Physicochemical Properties, Sensory Evaluation, and Consumer Preference, Journal of Culinary Science & Technology, July 2019, Taylor & Francis,
DOI: 10.1080/15428052.2019.1640158.
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