Chemical composition, functional and sensory characteristics of wheat-taro composite flours and biscuits

Journal of Food Science and Technology

Volumn 51, Issue 9, 2014, Pages 1893-1901

  Himeda, Makhlouf ^a   Njintang Yanou, Nicolas ^a   Fombang, Edith ^a   Facho, Balaam ^b   Kitissou, Pierre ^c   Mbofung, Carl M F ^a   Scher, Joel ^d  

^a UNIVERSITY OF NGAOUNDERE   (Cameroon)

^b University of Ndjamena   (Chad)

^c Société des Grands Moulins du Cameroun SGMC   (Cameroon)

^d UNIVERSITÉ DE LORRAINE   (France)

Author keywords

Composite biscuits; Functional properties; Sensory; Taro; Wheat

Indexed keywords

BAKERIES; ELASTICITY;

CHEMICAL COMPOSITIONS; FUNCTIONAL PROPERTIES; SENSORY; SENSORY CHARACTERISTICS; TARO; WATER ABSORPTION CAPACITY; WATER SOLUBILITY INDEX; WHEAT;

WATER ABSORPTION;

EID: 84948382771     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-012-0723-y     Document Type: Article

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