Measurement of satiety of wheat-based bulgur by intervention and sensory evaluation

Cereal Foods World

Volumn 52, Issue 1, 2007, Pages 15-19

  Solah, V A ^a   Fenton, H ^a   Kerr, D ^a   Crosbie, G B ^b   Siryani, S ^c  

^a CURTIN UNIVERSITY   (Australia)

^b DEPARTMENT OF AGRICULTURE AND FOOD WESTERN AUSTRALIA   (Australia)

^c Samir's Natural Foods Riverwood   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

CROSSOVER DESIGN; DRYING METHODS; DURUM WHEATS; HEALTHY SUBJECTS; HIGH AMYLOSE; RANK SUMS; SENSORY EVALUATION; VISUAL ANALOGUE SCALE;

CEREAL PRODUCTS;

CYCLODEXTRINS;

TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 33846849164     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: 10.1094/CFW-52-1-0015     Document Type: Article

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