Functional properties of soybean-corn-carrot flour blends for cookie production

Journal of Food Science and Technology

Volumn 42, Issue 4, 2005, Pages 303-307

  Akubor, Peter Isah ^a  

^a Federal Polytechnic Idah   (Nigeria)

Author keywords

Carrot flour; Cookies; Corn flour; Flour blends; Functional properties; Sensory evaluation; Soybean flour

Indexed keywords

CARBOHYDRATES; COMPOSITION; EMULSIONS; GELATION; NUTRITION; PROTEINS;

CARROT FLOUR; COOKIES; CORN FLOUR; FLOUR BLENDS; FUNCTIONAL PROPERTIES; SENSORY EVALUATION; SOYBEAN FLOUR;

FOOD PRODUCTS;

DAUCUS CAROTA; GLYCINE MAX; ZEA MAYS;

EID: 25144510127     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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