Nutritional quality, sensory quality and consumer acceptability of sorghum and bread wheat biscuits fortified with defatted soy flour

International Journal of Food Science and Technology

Volumn 46, Issue 1, 2011, Pages 74-83

  Serrem, Charlotte A ^a,b   De Kock, Henriëtte L ^a   Taylor, John R N ^a  

^a UNIVERSITY OF PRETORIA   (South Africa)

^b MOI UNIVERSITY   (Kenya)

Author keywords

Biscuits; Bread wheat; Consumer acceptability; Defatted soy flour; Lysine availability; Protein digestibility; Sensory evaluation; Sorghum

Indexed keywords

BISCUITS; BREAD WHEAT; CONSUMER ACCEPTABILITY; DEFATTED SOY FLOURS; LYSINE AVAILABILITY; PROTEIN DIGESTIBILITY; SENSORY EVALUATION; SORGHUM;

AMINO ACIDS; FOOD PRODUCTS;

PROTEINS;

GLYCINE MAX; TRITICUM AESTIVUM;

EID: 78650235304     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02451.x     Document Type: Article

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