Effect of wheat bran, coarse wheat flour, and rice flour on the instrumental texture of cookies

International Journal of Food Properties

Volumn 6, Issue 2, 2003, Pages 329-340

  Gujral, Hardeep Singh ^a   Mehta, Sundeep ^a   Samra, Imaan Singh ^a   Goyal, Pankaj ^a  

^a GURU NANAK DEV UNIVERSITY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

BONDING; FOOD PROCESSING; FRACTURE TOUGHNESS; GRAIN (AGRICULTURAL PRODUCT); SENSORY PERCEPTION; TEXTURES;

BAKING; COOKIES;

FOOD PRODUCTS;

TRITICUM AESTIVUM;

EID: 0037767674     PISSN: 10942912     EISSN: None     Source Type: Journal    
DOI: 10.1081/JFP-120017816     Document Type: Article

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