Sensory properties and acceptability of corn and lentil extruded puffs

Journal of Sensory Studies

Volumn 25, Issue 6, 2010, Pages 838-860

  Lazou, A ^a   Krokida, M ^a   Tzia, C ^a  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

[No Author keywords available]

Indexed keywords

EXTRUDATES; EXTRUSION CONDITIONS; EXTRUSION TEMPERATURES; FEED-RATES; MOISTURE CONTENTS; OVERALL ACCEPTABILITY; PROCESS CONDITION; SENSORY ATTRIBUTES; SENSORY CHARACTERISTICS; SENSORY PROPERTIES; TEXTURAL CHARACTERISTIC;

MOISTURE; MOISTURE DETERMINATION;

EXTRUSION;

LENS CULINARIS; ZEA MAYS;

EID: 78650067467     PISSN: 08878250     EISSN: 1745459X     Source Type: Journal    
DOI: 10.1111/j.1745-459X.2010.00308.x     Document Type: Article

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