Flavor and texture attributes of foods containing β-glucan-rich hydrocolloids from oats

LWT

Volumn 42, Issue 1, 2009, Pages 350-357

  Lee, Suyong ^a   Inglett, George E ^b   Palmquist, Debra ^b   Warner, Kathleen ^b  

^a Sejong University   (South Korea)

^b NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

Author keywords

Cookies; Hydrocolloids; Oat; Sensory evaluation; Glucan

Indexed keywords

COLLOIDS; OILS AND FATS; OILSEEDS; SENSORY ANALYSIS;

CEREAL GRAINS; COOKIE; GLUCANS; HYDROCOLLOID; OAT; SENSORY PANELS; Β-GLUCAN;

HARDNESS;

ARACHIS HYPOGAEA; AVENA;

EID: 52949153282     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2008.04.004     Document Type: Article

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