Investigation on Physicochemical and Sensory Evaluation of Cookies Substituted with Papaya Pulp Flour

E-ISSN： 1745-4557|38|3|175-183

ISSN： 0146-9428

Source： JOURNAL OF FOOD QUALITY (ELECTRONIC), Vol.38, Iss.3, 2015-06, pp. : 175-183

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

EFFECT OF ADDITION OF GERMINATED LUPIN FLOUR ON THE PHYSIOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF COOKIES

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 37, Iss. 5, 2013-10 ,pp. : 637-643

John Wiley & Sons Inc

Access to resources Recommend Favorite

Evaluation of debittered and germinated fenugreek (Trigonella foenum graecum L.) seed flour on the chemical characteristics, biological activities, and sensory profile of fortified bread

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 42, Iss. 1, 2018-01 ,pp. : n/a-n/a

John Wiley & Sons Inc

Access to resources Recommend Favorite

Plantain flour: A potential nutraceutical ingredient to increase fiber and reduce starch digestibility of gluten‐free cookies

STARCH / STAERKE, Vol. 70, Iss. 1-2, 2018-01 ,pp. : n/a-n/a

John Wiley & Sons Inc

Access to resources Recommend Favorite

Effects of a Low‐Shear Transport System on the Physicochemical Characteristics of Nixtamal Corn Flour

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 38, Iss. 3, 2014-06 ,pp. : 1330-1338

John Wiley & Sons Inc

Access to resources Recommend Favorite

STORAGE, NUTRITIONAL AND SENSORY PROPERTIES OF HIGH‐FAT FISH AND RICE FLOUR COEXTRUDATES

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 37, Iss. 5, 2013-10 ,pp. : 684-693

John Wiley & Sons Inc

Access to resources Recommend Favorite