Studies on the quality of fried snacks based on blends of wheat flour and soya flour

Food Quality and Preference

Volumn 13, Issue 5, 2002, Pages 267-273

  Senthil, Amudha ^a   Ravi, R ^a   Bhat, K K ^a   Seethalakshmi, M K ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Farinograph; Fried snacks; Ranking; Soya flour; Texture analysis; Wheat soya flour blend

Indexed keywords

AROMA; ARTICLE; COLOR; CONTROLLED STUDY; FLOUR; FOOD COMPOSITION; FOOD PREFERENCE; FOOD PROCESSING; FOOD QUALITY; FRIEDMAN TEST; HUMAN; PROTEIN CONTENT; SCORING SYSTEM; SOYBEAN; TASTE PREFERENCE; WATER ABSORPTION; WHEAT; WILCOXON SIGNED RANKS TEST;

TRITICUM AESTIVUM;

EID: 0036658214     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0950-3293(02)00023-X     Document Type: Article

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