Effect of mustard flour incorporation on nutritional, textural and organoleptic characteristics of biscuits

Journal of Food Engineering

Volumn 80, Issue 4, 2007, Pages 1043-1050

  Tyagi, S K ^a   Manikantan, M R ^a   Oberoi, Harinder Singh ^a   Kaur, Gurlen ^a  

^a CENTRAL INSTITUTE OF POST HARVEST ENGINEERING AND TECHNOLOGY   (India)

Author keywords

Defatted mustard flour; Mustard fortified biscuit; Nutritional analysis; Sensory analysis; Texture analysis

Indexed keywords

NUTRITION; OILS AND FATS; OPTIMIZATION; PROTEINS; TEXTURES;

DEFATTED MUSTARD FLOUR; MUSTARD FORTIFIED BISCUITS; NUTRITIONAL ANALYSIS; SENSORY ANALYSIS; TEXTURE ANALYSIS;

FOOD PRODUCTS;

BRASSICA; TRITICUM AESTIVUM;

EID: 33846397821     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.08.016     Document Type: Article

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