Sensory evaluation and composition of spaghetti fortified with soy flour

Journal of Food Science

Volumn 71, Issue 6, 2006, Pages

  Shogren, R L ^a   Hareland, G A ^b   Wu, Y V ^a  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

^b NORTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

Flavor; Pasta; Soy flour; Texture; Wheat flour

Indexed keywords

GLYCINE MAX; TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 33748363082     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2006.00061.x     Document Type: Article

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