Effect of pulse flours on the physiochemical characteristics and sensory acceptance of baked crackers

International Journal of Food Science and Technology

Volumn 52, Issue 5, 2017, Pages 1155-1163

  Millar, Kim Adrienne ^a   Barry Ryan, Catherine ^a   Burke, Róisín ^a   Hussey, Karen ^b   McCarthy, Sinéad ^b   Gallagher, Eimear ^b  

^a DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

^b TEAGASC FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Antioxidant; crackers; fibre; plant protein; polyphenols; pulse flours; sensory evaluation; texture

Indexed keywords

ANTIOXIDANTS; FIBERS; PLANTS (BOTANY); PROTEINS; QUALITY CONTROL; SENSORY ANALYSIS; TEXTURES; VEGETABLES;

ANTI-OXIDANT ACTIVITIES; CRACKERS; NUTRITIONAL COMPOSITIONS; PHYSIO-CHEMICAL PROPERTIES; PLANT PROTEINS; POLYPHENOLS; PULSE FLOURS; SENSORY ACCEPTABILITIES;

CRACKS;

EID: 85016742800     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13388     Document Type: Article

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