Cecchi, Lorenzo <br/><br/>
Sensory Profiling and Consumer Acceptance of Pasta, Bread, and Granola Bar Fortified with Dried Olive Pomace (Pâté): A Byproduct from Virgin Olive Oil Production.  [electronic resource] 

 -  Journal of food science  Oct 2019 
 - 2995-3008 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1750-3841 
<br/><br/><label>Standard No.: </label>10.1111/1750-3841.14800  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Adult<br/>Bread--analysis<br/>Consumer Behavior<br/>Female<br/>Food, Fortified--analysis<br/>Humans<br/>Male<br/>Middle Aged<br/>Olea--chemistry<br/>Olive Oil--analysis<br/>Phenols--analysis<br/>Snacks--psychology<br/>Taste<br/>Triticum--chemistry<br/>Waste Products--analysis<br/>Young Adult