Related content

Evaluation of carrot varieties for production of deep fried carrot chips -- II. Sensory aspects

By Baardseth P.   Rosenfeld H.J.   Sundt T.W.   Skrede G.   Lea P.   Slinde E.  

Food Research International, Vol. 28, Iss. 6, 1995-01 ,pp. : 513-519

Elsevier

Access to resources Recommend Favorite

Effect of additives on fat uptake and sensory quality of deep fried foods

By Gowri B.S.   Begum Khyrunnisa   Saraswathi G.   Prakash Jamuna  

Nutrition & Food Science, Vol. 38, Iss. 3, 2008-05 ,pp. : 222-228

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Laboratory-made Kishk from wheat, oat and barley: 2. Compositional quality and sensory properties

By Tamime A.Y.   Muir D.D.   Barclay M.N.I.   Khaskheli M.   McNulty D.  

Food Research International, Vol. 30, Iss. 5, 1997-11 ,pp. : 319-326

Elsevier

Access to resources Recommend Favorite

Nutritional, microstructural, rheological and quality characteristics of biscuits using processed wheat germ

By Bansal Shivani   Sudha M. L.  

International Journal of Food Sciences and Nutrition, Vol. 62, Iss. 5, 2011-08 ,pp. : 474-479

Informa Healthcare

Access to resources Recommend Favorite

Influence of processed sugarcane bagasse on the microbial, nutritional, rheological and quality characteristics of biscuits

By Sangeetha A. V.   Mahadevamma S.   Begum Khyrunnisa   Sudha M. L.  

International Journal of Food Sciences and Nutrition, Vol. 62, Iss. 5, 2011-08 ,pp. : 457-464

Informa Healthcare

Access to resources Recommend Favorite