Impact of Almond Variety on “Amaretti” Cookies as Assessed through Image Features Modeling, Physical Chemical Measures and Sensory Analyses

In the present study, the influence of almond variety on color, chemical, physical and sensory characteristics of “amaretti” cookies during the shelf life, was assessed. Four varieties were chosen for the study, two of which were local (Cossu, Arrubia) and two widely cultivated (Tuono, Texas). Almon...

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Detalles Bibliográficos
Autores principales: Campus, Marco, Sanna, Manuela, Scanu, Giandomenico, Di Salvo, Riccardo, De Pau, Luciano, Satta, Daniela, Demarcus, Antonio, Roggio, Tonina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7556034/
https://www.ncbi.nlm.nih.gov/pubmed/32927808
http://dx.doi.org/10.3390/foods9091272

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7556034/
https://www.ncbi.nlm.nih.gov/pubmed/32927808
http://dx.doi.org/10.3390/foods9091272

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