Effect of ingredients on sensory profile of idli

Journal of Food Science and Technology

Volumn 51, Issue 9, 2014, Pages 1773-1783

  Durgadevi, Manoharan ^a   Shetty, Prathapkumar H ^a  

^a PONDICHERRY UNIVERSITY   (India)

Author keywords

Black gram; Fermented food; Idli; Parboiled rice; Principal Component Analysis (PCA); Response Surface Methodology (RSM); Sensory attributes

Indexed keywords

PRINCIPAL COMPONENT ANALYSIS; SURFACE PROPERTIES; TEXTURES;

BLACK GRAM; FERMENTED FOODS; IDLI; PARBOILED RICE; RESPONSE SURFACE METHODOLOGY; SENSORY ATTRIBUTES;

SENSORY ANALYSIS;

EID: 84920706051     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-012-0686-z     Document Type: Article

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