Distinctive sensory features introduced by resistant starch in baked products

LWT

Volumn 41, Issue 10, 2008, Pages 1927-1933

  Baixauli, R ^a   Salvador, A ^a   Martinez Cervera S ^a   Fiszman, S M ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Consumer acceptability; Descriptive sensory analysis; Muffins; Resistant starch

Indexed keywords

SENSORY ANALYSIS; SENSORY PERCEPTION; STARCH;

%MOISTURE; BAKED PRODUCT; CONSUMER ACCEPTABILITY; DESCRIPTIVE SENSORY ANALYSIS; GAS CELL; MUFFIN; RATING SCALE; RESISTANT STARCH; SENSORY PROPERTIES; WHEAT FLOURS;

MOISTURE;

TRITICUM AESTIVUM;

EID: 50449098726     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2008.01.012     Document Type: Article

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