Effect of processing conditions and raw materials on the properties of kishk 2. Sensory profile and microstructure

LWT

Volumn 33, Issue 6, 2000, Pages 452-461

  Muir, D D ^a   Tamime, A Y ^b,c   Khaskheli, M ^b  

^a HANNAH RESEARCH INSTITUTE   (United Kingdom)

^b SCOTTISH AGRICULTURAL COLLEGE   (United Kingdom)

^c NONE   (United Kingdom)

Author keywords

'Conditioning' period; Acidulants; Cereals; Kishk; Microstructure; Sensory attributes (aroma, flavour, aftertaste, mouth feel)

Indexed keywords

EID: 0008765982     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.2000.0687     Document Type: Article

References (9)

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