Comparison of physico-chemical properties of biscuits supplemented with soy and kinema flours

International Journal of Food Science and Technology

Volumn 37, Issue 4, 2002, Pages 361-368

  Shrestha, Ashok K ^a,b   Noomhorm, Athapol ^a  

^a ASIAN INSTITUTE OF TECHNOLOGY   (Thailand)

^b UNIVERSITY OF NEW SOUTH WALES   (Australia)

Author keywords

Hardness; High protein biscuits; Sensory analysis; Soyflours

Indexed keywords

SOYFLOURS;

BAKERIES; FATTY ACIDS; FERMENTATION; OILS AND FATS; PROTEINS;

FOOD PRODUCTS;

GLYCINE MAX;

EID: 0036248552     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2002.00574.x     Document Type: Article

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