Functional and physicochemical characteristics of cookies prepared from <i>Amorphophallus paeoniifolius</i> flour.

Suriya, M; Rajput, Reshu; Reddy, Chagam Koteswara; Haripriya, Sundaramoorthy; Bashir, Mudasir

Functional and physicochemical characteristics of cookies prepared from Amorphophallus paeoniifolius flour.

Suriya, M; Rajput, Reshu; Reddy, Chagam Koteswara; Haripriya, Sundaramoorthy; Bashir, Mudasir.

Afiliação

Suriya M; Department of Food Science and Technology, Pondicherry University, Puducherry, 605014 India.
Rajput R; Department of Food Science and Technology, Pondicherry University, Puducherry, 605014 India.
Reddy CK; School of Life Sciences and Biotechnology, Korea University, Seoul, 136701 Republic of Korea.
Haripriya S; Department of Food Science and Technology, Pondicherry University, Puducherry, 605014 India.
Bashir M; Department of Food Science and Technology, Pondicherry University, Puducherry, 605014 India.

J Food Sci Technol ; 54(7): 2156-2165, 2017 Jun.

Article em En | MEDLINE | ID: mdl-28720973

Palavras-chave

Amorphophallus paeoniifolius; Cookies; Hardness; Refined wheat flour; Sensory analysis

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2017 Tipo de documento: Article