The sensory characteristics and rheological properties of soups containing oat and barley β-glucan before and after freezing

LWT

Volumn 37, Issue 7, 2004, Pages 749-761

  Lyly, Marika ^a   Salmenkallio Marttila, Marjatta ^a   Suortti, Tapani ^a   Autio, Karin ^a   Poutanen, Kaisa ^a   Lähteenmäki, Liisa ^a  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

Author keywords

Beta glucan; Freezing; Mouthfeel; Sensory quality; Soup

Indexed keywords

HORDEUM VULGARE SUBSP. VULGARE;

EID: 3843080558     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2004.02.009     Document Type: Article

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