Acceptability of snacks produced by the extrusion of amaranth and blends of chickpea and bovine lung

International Journal of Food Science and Technology

Volumn 38, Issue 7, 2003, Pages 795-798

  Chávez Jáuregui, Rosa N ^a   Cardoso Santiago, Raquel A ^a   Pinto e Silva, Maria E M ^a   Arêas, José A G ^a  

^a Depto de Nutrição   (Brazil)

Author keywords

Consumers; Novel products; Sensory analysis

Indexed keywords

EXTRUSION COOKING;

DISEASES; FOOD PROCESSING; GRAIN (AGRICULTURAL PRODUCT); NUTRITION; SENSORY PERCEPTION; STATISTICAL METHODS;

FOOD PRODUCTS;

AMARANTHUS CAUDATUS; BOVINAE; CICER ARIETINUM; ZEA MAYS;

EID: 0141429920     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2003.00734.x     Document Type: Article

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