Development of Spreadable Halva Fortified with Soy Flour and Optimization of Formulation Using Mixture Design

Journal of Food Quality

Volumn 35, Issue 6, 2012, Pages 390-400

  Zahedi, Younes ^a   Mazaheri Tehrani, Mostafa ^a  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

Author keywords

[No Author keywords available]

Indexed keywords

COLOR PARAMETER; CONTOUR PLOT; DIGLYCERIDES; EMULSION STABILITY; FOOD CONSUMPTION; INVESTIGATE EFFECTS; MIXTURE DESIGN; NOVEL FOODS; NUTRACEUTICAL COMPONENTS; OIL SEPARATION; OPTIMUM COMBINATION; PRODUCT DESIGN AND DEVELOPMENT; SENSORY ATTRIBUTES; SENSORY PROPERTIES; SOY FLOUR; TEXTURAL PROPERTIES;

EMULSIFICATION; FOOD SUPPLY; OPTIMIZATION;

OILS AND FATS;

GLYCINE MAX; SESAMUM INDICUM;

EID: 84870669036     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/jfq.12003     Document Type: Article

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