Effect of flaxseed flour incorporation on the physical properties and consumer acceptability of cereal bars

Food Science and Technology International

Volumn 19, Issue 6, 2013, Pages 549-556

  Khouryieh, H ^a   Aramouni, F ^b  

^a WESTERN KENTUCKY UNIVERSITY   (United States)

^b KANSAS STATE UNIVERSITY   (United States)

Author keywords

cereal bars; consumer acceptability; flaxseed; nutritional composition; Physical properties

Indexed keywords

CONSUMER ACCEPTABILITY; FLAXSEED; NUTRITIONAL COMPOSITIONS; NUTRITIONAL QUALITIES; OVERALL ACCEPTABILITY; RECOMMENDED VALUES; SENSORY ATTRIBUTES; SENSORY CHARACTERISTICS;

LINEN; OILSEEDS; PHYSICAL PROPERTIES; YARN;

FLAX;

CEREAL; CONSUMER ATTITUDE; DIETARY FIBER; FLAX; HEALTH PROMOTION; HUMAN; INFORMATION PROCESSING; NUTRITIONAL VALUE; OAT; PLANT SEED; SENSATION; TASTE; ARTICLE; CEREAL BARS; CONSUMER; CONSUMER ACCEPTABILITY; LINSEED; NUTRITIONAL COMPOSITION; PHYSICAL PROPERTIES;

AVENA SATIVA; CEREALS; CONSUMER BEHAVIOR; DIETARY FIBER; FLAX; FOCUS GROUPS; HEALTH PROMOTION; HUMANS; NUTRITIVE VALUE; SEEDS; SENSATION; TASTE; CONSUMER SATISFACTION;

CEREAL BARS; CONSUMER ACCEPTABILITY; FLAXSEED; NUTRITIONAL COMPOSITION; PHYSICAL PROPERTIES;

EID: 84887583652     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013212462231     Document Type: Article

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