Cooking quality and sensorial properties of noodle supplemented with oat flour

Food Science and Biotechnology

Volumn 20, Issue 2, 2011, Pages 507-511

  Aydin, Emine ^a   Gocmen, Duygu ^a  

^a ULUDAG UNIVERSITY   (Turkey)

Author keywords

Color; Cooking quality; Noodle; Oat; Sensory property

Indexed keywords

BIOTECHNOLOGY; COLOR; GENETIC ENGINEERING;

COOKING CHARACTERISTICS; COOKING QUALITY; NOODLE; OVERALL ACCEPTABILITY; QUALITY CHARACTERISTIC; SENSORIAL PROPERTIES; SENSORY PROPERTIES; SENSORY SCORES;

QUALITY CONTROL;

EID: 79959697596     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-011-0070-1     Document Type: Article

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