Effect of substituting purple rice flour for wheat flour on physicochemical characteristics, in vitro digestibility, and sensory evaluation of biscuits

Journal of Food Quality

Volumn 2018, Issue , 2018, Pages

  Klunklin, Warinporn ^a   Savage, Geoffrey ^a  

^a LINCOLN UNIVERSITY   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; BAKERY PRODUCTS; NUTRITION; PROTEINS;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT COMPOUNDS; BIOACTIVE COMPOUNDS; GLYCEMIC INDEX; NUTRITIONAL VALUE; OVERALL ACCEPTABILITY; PHYSICOCHEMICAL CHARACTERISTICS; PROTEIN DIGESTIBILITY;

SENSORY ANALYSIS;

EID: 85047832181     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1155/2018/8052847     Document Type: Article

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