Physical properties and sensory acceptability of cookies made from chickpea addition to white wheat or whole wheat flour compared to gluten-free amaranth or buckwheat flour

International Journal of Food Science and Technology

Volumn 47, Issue 10, 2012, Pages 2221-2227

  Yamsaengsung, Ram ^a   Berghofer, Emmerich ^b   Schoenlechner, Regine ^b  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

Author keywords

Amaranth; Buckwheat; Chickpea; Cookies; Gluten free cookies; Sensory properties

Indexed keywords

AMARANTH; BUCKWHEAT; CHICKPEA; COOKIES; GLUTEN-FREE; SENSORY PROPERTIES;

HARDNESS;

PHYSICAL PROPERTIES;

AMARANTHUS CAUDATUS; CICER ARIETINUM; TRITICUM AESTIVUM;

EID: 84866181966     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.03092.x     Document Type: Article

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