Physicochemical and microstructural characteristics of celery seed spent residue and influence of its addition on quality of biscuits

Journal of Texture Studies

Volumn 42, Issue 5, 2011, Pages 369-376

  Sowbhagya, H B ^a   Mahadevamma, S ^a   Indrani, D ^a   Srinivas, P ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Antioxidant activity; Biscuits; Celery spent residue; Dietary fiber; Hydration properties; Scanning electron microscopy

Indexed keywords

ANTIOXIDANT ACTIVITIES; BISCUITS; CELERY SPENT RESIDUE; DIETARY FIBERS; HYDRATION PROPERTIES; SCANNING ELECTRONS;

EMULSIFICATION; FOOD PROCESSING; HYDRATION; INDUSTRY; PLANTS (BOTANY); RESINS; SCANNING ELECTRON MICROSCOPY; SODIUM; SURFACE STRUCTURE; TEXTURES;

FIBERS;

APIUM GRAVEOLENS VAR. DULCE;

EID: 80053115955     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2011.00294.x     Document Type: Article

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