Utilisation of pigeon pea (Cajanus cajan L) byproducts in biscuit manufacture

LWT

Volumn 44, Issue 6, 2011, Pages 1533-1537

  Tiwari, B K ^a,b   Brennan, C S ^a   Jaganmohan, R ^b   Surabi, A ^b   Alagusundaram, K ^b  

^a MANCHESTER METROPOLITAN UNIVERSITY   (United Kingdom)

^b INDIAN INSTITUTE OF FOOD PROCESSING TECHNOLOGY   (India)

Author keywords

Biscuit; Byproduct; Pigeon pea; Sensory evaluation

Indexed keywords

BYPRODUCTS; MILLING (MACHINING); PROTEINS; SENSORY ANALYSIS;

BISCUIT; CAJANUS CAJAN; COMPOSITE FLOUR; COTYLEDON MATERIALS; FIBRE CONTENT; PIGEON PEA; PROTEIN CONTENTS; SENSORY QUALITIES;

MANUFACTURE;

CAJANUS CAJAN; TRITICUM AESTIVUM;

EID: 79953025096     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.01.018     Document Type: Article

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