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.