Sensory evaluation and rheological measurement of bread samples: comparing subjective perceptions of trained tasters against objective measurements by a texture analyzer
Lucia Baratella
Sensory evaluation and rheological measurement of bread samples: comparing subjective perceptions of trained tasters against objective measurements by a texture analyzer.
Rel. Paolo Brandimarte. Politecnico di Torino, Master of science program in Mathematical Engineering, 2019
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Abstract
Lo scopo della tesi è trovare un modello che leghi le misurazioni reologiche di uno strumento di laboratorio su pani alimentari con le misurazioni sensoriali degli assaggiatori.
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