Effect of pulse flours on the physiochemical characteristics and sensory acceptance of baked crackers-Reference-Cited by-同舟云学术

Effect of pulse flours on the physiochemical characteristics and sensory acceptance of baked crackers

Author:

Millar Kim Adrienne¹,Barry-Ryan Catherine¹,Burke Róisín²,Hussey Karen³,McCarthy Sinéad⁴,Gallagher Eimear⁵

Affiliation:

1. School of Food Science and Environmental Health; Dublin Institute of Technology; Cathal Brugha St. Dublin 1 Ireland

2. School of Culinary Arts and Food Technology; Dublin Institute of Technology; Cathal Brugha St. Dublin 1 Ireland

3. Department of Food Industry Development; Teagasc Food Research Centre; Ashtown Dublin 15 Ireland

4. Department of Agrifood Business and Spatial Analysis; Teagasc Food Research Centre; Ashtown Dublin 15 Ireland

5. Department of Food Chemistry and Technology; Teagasc Food Research Centre; Ashtown Dublin 15 Ireland

Funder

Teagasc Walsh Fellowship Scheme

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

Reference45 articles.

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