Chemical, rheological, sensorial and functional properties of gelatinized corn- rice bran flour composite corn flakes and tortilla chips

Journal of Food Processing and Preservation

Volumn 38, Issue 1, 2014, Pages 83-89

  Al Okbi, Sahar Y ^a   Hussein, Ahmed M S ^a   Hamed, Ibrahim M ^a   Mohamed, Doha A ^a   Helal, Amr M ^b  

^a NATIONAL RESEARCH CENTRE   (Egypt)

^b Food Technology Department National Research Centre ^*

Author keywords

[No Author keywords available]

Indexed keywords

PROTEINS;

BREAKDOWN VISCOSITY; COLOR QUALITY; CRUDE FIBERS; FUNCTIONAL FOODS; FUNCTIONAL PROPERTIES; PROTEIN SOURCES; PROXIMATE COMPOSITIONS; TORTILLA CHIPS;

CEREAL PRODUCTS;

ZEA MAYS;

EID: 84897959047     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2012.00747.x     Document Type: Article

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