Physicochemical and sensory characteristics of no-bake wheat-soy snack bars

Journal of the Science of Food and Agriculture

Volumn 91, Issue 1, 2011, Pages 44-51

  Aramouni, Fadi M ^a   Abu Ghoush, Mahmoud H ^b  

^a KANSAS STATE UNIVERSITY   (United States)

^b HASHEMITE UNIVERSITY   (Jordan)

Author keywords

No bake bars; Sensory acceptability; Wheat soy bars

Indexed keywords

GLYCEROL; SOYBEAN PROTEIN; WATER;

ADOLESCENT; ADULT; AGED; ARTICLE; CEREAL; CONSUMER; FEMALE; FOOD HANDLING; HUMAN; MALE; MIDDLE AGED; SOYBEAN; TASTE; WHEAT;

ADOLESCENT; ADULT; AGED; CEREALS; CONSUMER SATISFACTION; FEMALE; FOOD TECHNOLOGY; GLYCEROL; HUMANS; MALE; MIDDLE AGED; SOYBEAN PROTEINS; SOYBEANS; TASTE; TRITICUM; WATER; YOUNG ADULT;

GLYCERINE; TRITICUM AESTIVUM;

EID: 78649420113     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4134     Document Type: Article

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