Sensory Profiling and Consumer Acceptance of Pasta,Bread, and Granola Bar Fortified with Dried Olive Pomace (Pâté): A Byproduct from Virgin Olive Oil Production期刊界 All Journals 搜尽天下杂志传播学术成果专业期刊搜索期刊信息化学术搜索

Sensory Profiling and Consumer Acceptance of Pasta,Bread, and Granola Bar Fortified with Dried Olive Pomace (Pâté): A Byproduct from Virgin Olive Oil Production

Authors:	Lorenzo Cecchi Noah Schuster Dan Flynn Rose Bechtel Maria Bellumori Marzia Innocenti Nadia Mulinacci Jean‐Xavier Guinard

Abstract:

Keywords:	consumer preferences food acceptability functional foods olive pomace phenolic compounds sensory profile