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

Published 2016 View Full Article

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Title
Functional, physicochemical and sensory properties of novel cookies produced by utilizing underutilized jering (Pithecellobium jiringa Jack.) legume flour
Authors
Keywords
Jering seed flour, Composite cookies, Functional properties, Physicochemical properties, Sensory properties
Journal
Food Bioscience
Volume 14, Issue -, Pages 54-61
Publisher
Elsevier BV
Online
2016-03-15
DOI
10.1016/j.fbio.2016.03.002

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