Physicochemical, rheological and cookie making properties of corn and potato flours

Food Chemistry

Volumn 83, Issue 3, 2003, Pages 387-393

  Singh, Jaspreet ^a   Singh, Narpinder ^a   Sharma, T R ^b   Saxena, S K ^c  

^a GURU NANAK DEV UNIVERSITY   (India)

^b Regl Horticultural Research Station   (India)

^c Food Research and Analysis Centre   (India)

Author keywords

Cookies; Corn flour; Morphological; Physicochemical; Potato flour; Rheological; Texture analysis; Thermal

Indexed keywords

ARTICLE; CALORIMETRY; COLOR; CORN; CULTIVAR; DYNAMICS; FLOUR; FLOW MEASUREMENT; FOOD ANALYSIS; FOOD COMPOSITION; PHYSICAL CHEMISTRY; POTATO;

SOLANUM TUBEROSUM; TRITICUM AESTIVUM; ZEA MAYS;

EID: 0042232727     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(03)00100-6     Document Type: Article

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