Laboratory-made Kishk from wheat, oat and barley: 2. Compositional quality and sensory properties

Food Research International

Volumn 30, Issue 5, 1997, Pages 319-326

  Tamime, A Y ^a   Muir, D D ^b   Barclay, M N I ^a   Khaskheli, M ^a   McNulty, D ^c  

^a SCOTTISH AGRICULTURAL COLLEGE   (United Kingdom)

^b HANNAH RESEARCH INSTITUTE   (United Kingdom)

^c UNIVERSITY OF EDINBURGH   (United Kingdom)

Author keywords

After taste; Composition; Flavour; Kishk; Mouth feel; Odour; Partial Least Squares Regression

Indexed keywords

BARLEY; CEREAL PRODUCT; CHEMICAL ANALYSIS; OAT; WHEAT;

EID: 0031413243     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(97)00055-0     Document Type: Article

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