Physical and nutritional evaluation of wheat cookies supplemented with pulse flours of different particle sizes

LWT

Volumn 44, Issue 10, 2011, Pages 2070-2076

  Zucco, Francine ^a   Borsuk, Yulia ^a   Arntfield, Susan D ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Antioxidant activity; Colour; Cookies; Physical properties; Protein content; Pulses; Texture

Indexed keywords

ANTIOXIDANTS; COLOR; PARTICLE SIZE ANALYSIS; PHYSICAL PROPERTIES; PROTEINS; TEXTURES;

ANTI-OXIDANT ACTIVITIES; COOKIES; DIFFERENT PARTICLE SIZES; NUTRITIONAL EVALUATIONS; PHYSICAL AND CHEMICAL PARAMETERS; PHYSICAL CHARACTERISTICS; PROTEIN CONTENTS; PULSES;

PARTICLE SIZE;

LATHYRUS APHACA; LENS CULINARIS; PISUM SATIVUM; TRITICUM AESTIVUM;

EID: 80051785849     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.06.007     Document Type: Article

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