Development of ready-to-fry frozen vegetable snack and its quality evaluation

Journal of Food Science and Technology

Volumn 49, Issue 1, 2012, Pages 42-49

  Maity, Tanushree ^a   Shah, Alok ^a   Raju, P S ^a   Bawa, A S ^a  

^a DEFENCE FOOD RESEARCH LABORATORY   (India)

Author keywords

Color; Freezing .Vegetable snack; Frozen storage; Rice flour; Sensory; Texture

Indexed keywords

COLOR VALUES; COOKING TIME; FREE FATTY ACID; FROZEN STATE; FROZEN STORAGE; OVERALL ACCEPTABILITY; PEROXIDE VALUE; QUALITY EVALUATION; RICE FLOUR; SENSORY; SENSORY CHARACTERISTICS; STORAGE PERIODS; TEXTURE PROFILE ANALYSIS; THIOBARBITURIC ACID; WHEAT FLOURS;

COLOR; FREEZING; TEXTURES; THAWING; VEGETABLES;

QUALITY CONTROL;

SEMOLINA; TRITICUM AESTIVUM;

EID: 84857059721     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-011-0257-8     Document Type: Article

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