Functional, physicochemical and sensory properties of novel cookies produced by utilizing underutilized jering (Pithecellobium jiringa Jack.) legume flour

Food Bioscience

Volumn 14, Issue , 2016, Pages 54-61

  Cheng, Yueh Fang ^a   Bhat, Rajeev ^a,b  

^a Universiti Sains Malaysia   (Malaysia)

^b SCHOOL OF PHYSICS   (Malaysia)

Author keywords

Composite cookies; Functional properties; Jering seed flour; Physicochemical properties; Sensory properties

Indexed keywords

EID: 84961879856     PISSN: 22124292     EISSN: 22124306     Source Type: Journal    
DOI: 10.1016/j.fbio.2016.03.002     Document Type: Article

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