Rakel Kurkela
Biographic Data
| ID | 7253702 |
|---|---|
| NAME | Rakel Kurkela |
| GIVEN NAMES | Rakel |
| FAMILY NAME | Kurkela |
| SIGNATURE | KURKELA R |
| AFFILIATIONS | University of Helsinki |
| VERIFIED | No |
| TOTAL WORKS | 1 |
| TOTAL CITATIONS | 0 |
| WORKS AS AUTHOR | 1 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 1986 |
| LATEST PUBLICATION YEAR | 1986 |
| H-INDEX | 0 |
Effect of saltiness on the liking and consumption of bread and butter
In two experiments bread and butter were salted at different levels, and the effect of this salting on the overall liking and consumption of these foods was studied. In the first experiment the interaction of the saltiness of wheat bread (0.8 %, 1.4 % and 2.0 % NaC1) and butter (0 %, 1.5 % and 2.2 % NaC1) was studied in a sensory test involving 89 subjects. The results indicated a mutual compensation effect between the salty tastes of bread and b…
No prominent works on this page.
Effect of saltiness on the liking and consumption of bread and butter
In two experiments bread and butter were salted at different levels, and the effect of this salting on the overall liking and consumption of these foods was studied. In the first experiment the interaction of the saltiness of wheat bread (0.8 %, 1.4 % and 2.0 % NaC1) and butter (0 %, 1.5 % and 2.2 % NaC1) was studied in a sensory test involving 89 subjects. The results indicated a mutual compensation effect between the salty tastes of bread and b…
Biochemical Analysis and Sensing Techniques (1 work) · Chemistry (1 work) · Food Science (1 work) · Meal (1 work) · Nutritional Studies and Diet (1 work) · Salting (1 work) · Sensory Analysis and Statistical Methods (1 work) · Wheat bread (1 work) · Wheat flour (1 work) · Whole wheat (1 work)