Consumer acceptability of gluten-free cookies containing raw cooked and germinated pinto bean flours

Food Science and Nutrition

Volumn 6, Issue 1, 2018, Pages 77-84

  Simons, Courtney Wayne ^a   Hall, Clifford ^b  

^a WRIGHT STATE UNIVERSITY   (United States)

^b NORTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

cookies; germination; pinto bean; sensory evaluation

Indexed keywords

EID: 85034653109     PISSN: None     EISSN: 20487177     Source Type: Journal    
DOI: 10.1002/fsn3.531     Document Type: Article

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