Sensory and physical characteristics and storage stability of honey-flavored low-fat extruded chips

Journal of Food Quality

Volumn 23, Issue 1, 2000, Pages 27-37

  Faller, James F ^a   Faller, Jin Y ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0034340709     PISSN: 01469428     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2000.tb00193.x     Document Type: Article

References (11)

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4. DWYER, S. 1995. While dry snacks get "healthier" tradition still holds some chips. Natl. Petrol News 87(8), 42-43.
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7. LAGRANGE, V. and SANDER, S. 1988. Honey in cereal based new food product, Cereal Foods World 33(10), 833-838.
8. NEUMANN, P. and CHAMBERS IV, E. 1993. Effects of honey type and level on the sensory and physical properties of an extruded honey-graham formula breakfast cereal. Cereal Foods World 38(6), 418-425.
9. PERYAM, D.R. and GIRARDOT, N.F. 1952. Advanced taste test method. Food Eng. 24(7), 58-61, 194.
10. SAS. 1990. Statistical Analysis System, Version 6.07. SAS Institute, Inc., Cary, NC.
11. STINSON, C.T. and TOMASSETTI, S.J. 1995. Effect of natural corn flavor on the sensory quality of low-fat tortilla chips. Food Technol. 5, 84, 88-90.