Development of soy-based bread with acceptable sensory properties

Journal of Food Science

Volumn 77, Issue 1, 2012, Pages

  Ivanovski, B ^a   Seetharaman, K ^a   Duizer, L M ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Bread; Consumer acceptance; Soy

Indexed keywords

SOYBEAN PROTEIN; VEGETABLE PROTEIN;

ADOLESCENT; ADULT; ARTICLE; BREAD; CANADA; CHEMISTRY; COMPARATIVE STUDY; CONSUMER; COOKING; DIET SUPPLEMENTATION; FOOD PREFERENCE; HEART DISEASE; HUMAN; MECHANICS; MIDDLE AGED; PHYSICAL CHEMISTRY; SENSATION; SOYBEAN; TASTE;

ADOLESCENT; ADULT; BREAD; CONSUMER SATISFACTION; COOKING; FOOD PREFERENCES; FOOD, FORTIFIED; HEART DISEASES; HUMANS; MECHANICAL PHENOMENA; MIDDLE AGED; ONTARIO; PHYSICOCHEMICAL PHENOMENA; SENSATION; SOY FOODS; SOYBEAN PROTEINS; TASTE; VEGETABLE PROTEINS; YOUNG ADULT;

TRITICUM AESTIVUM;

EID: 84856032503     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02510.x     Document Type: Article

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