Food and Nutrition Sciences

Vol.5 No.19(2014), Paper ID 50444, 15 pages

DOI:10.4236/fns.2014.519199

 

Sensory Analyses and Nutritional Qualities of Hand-Made Breads with Organic Grown Wheat Bread Populations

 

Camille Vindras-Fouillet, Olivier Ranke, Jean-Pierre Anglade, Bruno Taupier-Letage, Chable Véronique, Isabelle Goldringer

 

French Research Institute of Organic Farming, Paris, France
Bergerie de Villarceaux, Chaussy, France
Nature & Progrès, Alès, France
French Research Institute of Organic Farming, Paris, France
INRA, UR SAD, Rennes, France
CNRS-INRA-UPS-INAPG, UMR Plant Genetic, Gif sur Yvette, France

 

Copyright © 2014 Camille Vindras-Fouillet, Olivier Ranke, Jean-Pierre Anglade, Bruno Taupier-Letage, Chable Véronique, Isabelle Goldringer et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

 

How to Cite this Article


Vindras-Fouillet, C. , Ranke, O. , Anglade, J. , Taupier-Letage, B. , Véronique, C. and Goldringer, I. (2014) Sensory Analyses and Nutritional Qualities of Hand-Made Breads with Organic Grown Wheat Bread Populations. Food and Nutrition Sciences, 5, 1860-1874. doi: 10.4236/fns.2014.519199.

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