Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits

Published 2014 View Full Article

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Title
Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits
Authors
Keywords
Composite flour, Swelling capacity, Oil absorption, Gelatinization temperature, Least gelation concentration, Sensorial attributes
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume -, Issue -, Pages -
Publisher
Springer Nature
Online
2014-06-11
DOI
10.1007/s13197-014-1427-2
References
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