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Main content area

Fat uptake, shelf stability and sensory quality of rice crackers produced using soy and selected additives.

Journal Title:
Foodservice research international.
Journal Volume/Issue:
2009 Aug., v. 20, no. 4
Main Author:
Puyed, Surekha S.
Other Authors:
Prakash, Jamuna
Format:
Article
Language:
English
Subjects:
rice products
soy flour
food additives
black gram
citric acid
pectins
potassium sulfate
biscuits
deep fat frying
absorption
peroxide value
free fatty acids
food storage
storage time
food packaging
packaging materials
polyethylene
shelf life
sensory evaluation
oxidative stability
foil
color
texture
flavor
appearance (quality)
View in NAL's Catalog:
IND44322619