Effect of storage on the selected properties of macaroni enriched with wheat germ

Journal of Food Engineering

Volumn 64, Issue 2, 2004, Pages 249-256

  Pinarli, Ilkay ^a   Ibanoǧlu, Şenol ^a   Öner, Mehmet D ^a  

^a GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

Compressibility; Cooking quality; Macaroni; Sensory evaluation; Wheat germ

Indexed keywords

ACIDITY; COLOR; COMPRESSIBILITY; CROPS; ENZYMES; FATTY ACIDS; FOOD STORAGE; MICROWAVES; QUALITY CONTROL; SENSORY PERCEPTION; TEXTURES; THERMAL EFFECTS;

COOKING QUALITY; MACARONI; WHEAT GERM;

FOOD PRODUCTS;

TRITICUM AESTIVUM;

EID: 1842480209     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2003.10.005     Document Type: Article

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