Sensory analysis of brownies fortified with corn gluten meal

Cereal Chemistry

Volumn 79, Issue 4, 2002, Pages 496-499

  Wu, Y V ^a   Bett, K L ^a   Palmquist, D E ^a   Ingram, D A ^a  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

PROTEINS;

CORN GLUTEN MEAL; MASKING AGENTS; PROTEIN CONTENTS; WET MILLING;

SENSORY ANALYSIS;

GLUTEN;

AMINO ACID COMPOSITION; ARTICLE; BITTER TASTE; CORN; FLAVOR; MEAL; NONHUMAN; PROTEIN CONTENT; ROOM TEMPERATURE; SWEETNESS; TASTE; WEIGHT;

MIMULUS DOUGLASII; ZEA MAYS;

EID: 0036069362     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2002.79.4.496     Document Type: Article

References (13)

1. Quantitative analysis of cystine, methionine, lysine, and nine other amino acids by a single oxidation - 4 H hydrolysis method
2. Automatic determination of tryptophan in proteins and protein-containing plant products with dimethylaminocinnamaldehyde
3. The human chemosensory system: An instrument for flavor research
4. On the determination of cystine as cysteic acid
5. Uniquely textured products obtained by coextrusion of corn gluten meal and soy flour
6. Chemical determination of tryptophan in proteins
7. Emulsifying activity and emulsion stability of corn gluten meal
8. Evaluation of corn gluten meal extracted with supercritical carbon dioxide and other solvents: Flavor and composition