Barnyard millet based muffins: Physical, textural and sensory properties

LWT

Volumn 64, Issue 1, 2015, Pages 374-380

  Goswami, D ^a   Gupta, R K ^a   Mridula, D ^a   Sharma, M ^a   Tyagi, S K ^a  

^a CENTRAL INSTITUTE OF POST HARVEST ENGINEERING AND TECHNOLOGY   (India)

Author keywords

Barnyard millet; Celiac disease; Functional foods; Muffins; TPA

Indexed keywords

BAKERY PRODUCTS; DENSITY (SPECIFIC GRAVITY); DIGITAL STORAGE; FUNCTIONAL FOOD; PETROLEUM RESERVOIR EVALUATION; SENSORY ANALYSIS; TEXTURES;

BARNYARD MILLET; CELIAC DISEASE; INSTRUMENTAL DATA; MUFFINS; PASTING PROPERTY; QUALITY PARAMETERS; SENSORY PROPERTIES; TEXTURE PROFILE ANALYSIS;

BAKERIES;

EID: 84953874625     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.05.060     Document Type: Article

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