Precooked bran-enriched wheat flour using extrusion: Dietary fiber profile and sensory characteristics

Journal of Food Science

Volumn 73, Issue 4, 2008, Pages

  Gajula, H ^a   Alavi, S ^a   Adhikari, K ^a   Herald, T ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

Cookies; Dietary fiber; Extrusion; Sensory properties; Tortillas; Wheat bran

Indexed keywords

ARTICLE; COLOR; CONSUMER; COOKING; DIET SUPPLEMENTATION; DIETARY FIBER; FLOUR; FOOD HANDLING; HEAT; HUMAN; METHODOLOGY; SENSATION; SOLUBILITY;

COLOR; CONSUMER SATISFACTION; COOKERY; DIETARY FIBER; FLOUR; FOOD HANDLING; FOOD, FORTIFIED; HEAT; HUMANS; SENSATION; SOLUBILITY;

TRITICUM AESTIVUM;

EID: 43249129996     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00715.x     Document Type: Article

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