Textural properties of food systems having different moisture concentrations as impacted by oat bran with different β-glucan concentrations

Journal of Texture Studies

Volumn 42, Issue 5, 2011, Pages 359-368

  Yao, Ni ^a   Ekenstedt, Krisha L ^b   White, Pamela J ^c  

^a VINELAND RESEARCH AND INNOVATION CENTRE   (Canada)

^b Michael Foods Inc   (United States)

^c IOWA STATE UNIVERSITY   (United States)

Author keywords

Muffins; Oats; Porridge; Sensory evaluation; Textural evaluation

Indexed keywords

MUFFINS; OATS; PORRIDGE; SENSORY EVALUATION; TEXTURAL EVALUATION;

WATER QUALITY;

AVENA;

EID: 80053128753     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2011.00292.x     Document Type: Article

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