Bibliografía - Material de Estudio - Evaluación Sensorial de los Alimentos

2011 - Sensory characterisation and oxidative stability of walnut oil.pdf

2012 - Matching Changes in Sensory Evaluation with Physical and Chemical Parameters.pdf

2017_Effect of defatted almond flour on cooking, chemical and sensorial properties of gluten free pasta.pdf

2017_The use of Nannochloropsis sp. as a source of omega-3 fatty acids....pdf

2018_Effects on bread and oil quality after funcionalization with microencapsulated chia oil.pdf

2020_Defatted chia flour as functional ingredient in sweet cookies. How do.....pdf

2021_Compositional characteristics, texture, shelf‐life and sensory quality of snack crackers produced from non‐traditional ingredients.pdf

2022_Novel cookie formulation with defatted sesame flour....pdf

Libro - Anzaldúa-Morales - La evaluación sensorial de los Alimentos en la teoría y la práctica.pdf

Libro - Sensory Testing Methods.pdf

Review-Beer Quality Evaluation. A Sensory Aspect.pdf