Physicochemical properties and consumer acceptance of wheat-germinated brown rice bread during storage time

Journal of Food Science

Volumn 75, Issue 6, 2010, Pages

  Charoenthaikij, Phantipha ^a   Jangchud, Kamolwan ^a   Jangchud, Anuvat ^a   Prinyawiwatkul, Witoon ^b   No, Hong Kyoon ^c   King, Joan M ^b  

^a KASETSART UNIVERSITY   (Thailand)

^b LOUISIANA STATE UNIVERSITY AGRICULTURAL CENTER   (United States)

^c Catholic University of Daegu   (South Korea)

Author keywords

Bread quality; Consumer acceptance; Germinated brown rice flour; Physicochemical properties; Storage time

Indexed keywords

WATER;

ADOLESCENT; ADULT; AGED; ARTICLE; BREAD; CHEMISTRY; CONSUMER; FEMALE; FOOD HANDLING; GERMINATION; HUMAN; MALE; MECHANICS; METHODOLOGY; MIDDLE AGED; PHYSICAL CHEMISTRY; PLANT SEED; PRINCIPAL COMPONENT ANALYSIS; RICE; SEEDLING; SENSATION; THAILAND; TIME; WHEAT;

ADOLESCENT; ADULT; AGED; BREAD; CONSUMER SATISFACTION; FEMALE; FOOD HANDLING; GERMINATION; HUMANS; MALE; MECHANICAL PHENOMENA; MIDDLE AGED; ORYZA SATIVA; PHYSICOCHEMICAL PHENOMENA; PRINCIPAL COMPONENT ANALYSIS; SEEDLING; SEEDS; SENSATION; THAILAND; TIME FACTORS; TRITICUM; WATER; YOUNG ADULT;

TRITICUM AESTIVUM;

EID: 77955815285     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01684.x     Document Type: Article

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