Physico-chemical, textural and sensory properties of a fried cookie system containing soy protein isolate

International Journal of Food Science and Technology

Volumn 40, Issue 5, 2005, Pages 501-508

  Lee, Kyong Ae ^a   Brennand, Charlotte P ^b  

^a Soonchunhyang University   (South Korea)

^b UTAH STATE UNIVERSITY   (United States)

Author keywords

Chemical composition; Colour; Dehydration; Dough consistency; Yackwa

Indexed keywords

DOUGH CONSISTENCY; MEDICAL INVESTIGATION; PROTEIN SOURCES; YACKWA;

ABSORPTION; COLOR; COMPOSITION; DEHYDRATION; FRACTURE; HEALTH CARE; PROTEINS; SENSORS; TEXTURES;

DAIRY PRODUCTS;

GLYCINE MAX;

EID: 18444364816     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.00948.x     Document Type: Article

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