Effect of nut paste enrichment on physical characteristics and consumer acceptability of bread

Food Science and Technology International

Volumn 14, Issue 3, 2008, Pages 259-269

  Oliete, B ^a   Gomez M ^a   Pando, V ^b   Fernandez Fernandez E ^a   Caballero, P A ^a   Ronda, F ^a  

^a Tecnología de los Alimentos   (Spain)

^b UNIVERSITY OF VALLADOLID   (Spain)

Author keywords

Bread enrichment; Consumer acceptability; Morphogeometric characteristics; Nut pastes; Texture profile analysis

Indexed keywords

BREAD ENRICHMENT; CONSUMER ACCEPTABILITY; MORPHOGEOMETRIC CHARACTERISTICS; NUT PASTES; TEXTURE PROFILE ANALYSIS;

TEXTURES;

ARACHIS HYPOGAEA; CORYLUS; JUGLANS; PRUNUS DULCIS;

EID: 51649084566     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013208095691     Document Type: Article

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