Nutritional and textural studies on dietary fiber-enriched muffins and biscuits from cassava-based composite flours

Journal of Food Quality

Volumn 33, Issue SUPPL. 1, 2010, Pages 79-99

  Jisha, S ^a   Padmaja, G ^a   Sajeev, M S ^a  

^a CENTRAL TUBER CROPS RESEARCH INSTITUTE   (India)

Author keywords

[No Author keywords available]

Indexed keywords

BRAN SOURCES; CASSAVA FLOUR; COMPOSITE FLOUR; DIETARY FIBERS; FIBER CONTENTS; IN-VITRO; LOWER HARDNESS; PROTEIN CONTENTS; SPREAD RATIO; STARCH CONTENTS; TERMAMYL; THERAPEUTIC USE; WHEAT FLOURS;

AMYLASES; BLENDING; FOOD PRODUCTS; HYDROLASES; STARCH;

FIBERS;

MANIHOT ESCULENTA; TRITICUM AESTIVUM;

EID: 77955573763     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2010.00313.x     Document Type: Article

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