Liking of soy flour muffins over time and the impact of a health claim on willingness to consume

Author:

Padhi Emily M.T.,Dan Ramdath D.,Carson Stephanie J.,Hawke Aileen,Blewett Heather J.,Wolever Thomas M.S.,Vella Derek,Seetharaman Koushik,Duizer Lisa M.,Duncan Alison M.

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

1. The effects of flaxseed, soy and corn flours on the textural and sensory properties of a bakery product;Alpaslan;Journal of Food Quality,2006

2. Distinctive sensory features introduced by resistant starch in baked products;Baixauli;LWT- Food Science and Technology,2008

3. Partially defatted soy flour effects on sensory and physical characteristics of baked products;Banks;Journal of Consumer Studies and Home Economics,1997

4. Health Canada's proposal to accept a health claim about soy products and cholesterol lowering;Benkhedda;International Food Risk Analysis Journal,2014

5. Effect of cultivar and roasting method on composition of roasted soybeans;Boge;Journal of the Science of Food and Agriculture,2009

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