Sensory descriptive and texture profile analyses of butter cakes made from composite rice flours

International Journal of Food Science and Technology

Volumn 46, Issue 11, 2011, Pages 2358-2365

  Chueamchaitrakun, Piyaporn ^a   Chompreeda, Penkwan ^a   Haruthaithanasan, Vichai ^a   Suwonsichon, Thongchai ^a   Kasemsamran, Sumaporn ^a   Prinyawiwatkul, Witoon ^b  

^a KASETSART UNIVERSITY   (Thailand)

^b LOUISIANA STATE UNIVERSITY AGRICULTURAL CENTER   (United States)

Author keywords

Butter cake; Descriptive texture analysis; Rice flour; Textural characteristics; Texture profile analysis

Indexed keywords

BUTTER CAKE; DESCRIPTIVE TEXTURE ANALYSIS; RICE FLOUR; TEXTURAL CHARACTERISTICS; TEXTURE PROFILE ANALYSIS;

COMPRESSIBILITY; TEXTURES;

PRINCIPAL COMPONENT ANALYSIS;

TRITICUM AESTIVUM;

EID: 80054710802     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02757.x     Document Type: Article

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