Chemical, rheological and nutritional qualities of sugar snap cookies as influenced by the addition of multigrains

Journal of Food Measurement and Characterization

Volumn 9, Issue 2, 2015, Pages 135-142

  Rajiv, Jyotsna ^a   Soumya, C ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Cookies; In vitro protein digestibility; Multi grains; Rheology

Indexed keywords

EMULSIFICATION; GRAIN (AGRICULTURAL PRODUCT); LECITHIN; PROTEINS; QUALITY CONTROL; RHEOLOGY; TEXTURES;

BREAKING STRENGTH; COOKIES; GREEN GRAM FLOUR; IN-VITRO; MULTI-GRAIN; NUTRITIONAL QUALITIES; PROTEIN DIGESTIBILITY; TEXTURE PROFILE ANALYSIS;

WATER ABSORPTION;

EID: 84939991189     PISSN: 21934126     EISSN: 21934134     Source Type: Journal    
DOI: 10.1007/s11694-014-9218-z     Document Type: Article

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