Physicochemical properties and sensory attributes of resistant starch-supplemented granola bars and cereals

LWT

Volumn 44, Issue 10, 2011, Pages 2159-2165

  Aigster, Annelisse ^a   Duncan, Susan E ^a   Conforti, Frank D ^a   Barbeau, William E ^a  

^a VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

Author keywords

Amylose; Consumer acceptability; Granola bars; Resistant starch; Storage time

Indexed keywords

CEREAL PRODUCTS; COLOR; CYCLODEXTRINS; FOOD STORAGE; PHYSICOCHEMICAL PROPERTIES; TEXTURES;

AMYLOSE; CONSUMER ACCEPTABILITY; PROXIMATE COMPOSITIONS; RESISTANT STARCH; SENSORY ACCEPTABILITIES; SENSORY ATTRIBUTES; SENSORY PROPERTIES; STORAGE TIME;

STARCH;

EID: 80051786834     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.07.018     Document Type: Article

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