Effect of partially defatted coconut flour on the rheological, physico‐sensory characteristics and fatty acid profile of no‐added fat rusk-Reference-Cited by-同舟云学术

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Effect of partially defatted coconut flour on the rheological, physico‐sensory characteristics and fatty acid profile of no‐added fat rusk

Published:2019-02-03 Issue:5 Volume:54 Page:1769-1776
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Chandrashekar Soumya¹,Thangaraj Jeyarani²,Dasappa Indrani¹^ORCID

Affiliation:

1. Flour Milling, Baking and Confectionery Technology CSIR–Central Food Technological Research Institute Mysore 570020 Karnataka India

2. Traditional Food and Sensory Science CSIR‐Central Food Technological Research Institute Mysore 570020 Karnataka India

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14072

Reference22 articles.

1. The bread improving effect of fungal α-amylase

2. Consumption of a Solid Fat Rich in Lauric Acid Results in a More Favorable Serum Lipid Profile in Healthy Men and Women than Consumption of a Solid Fat Rich in trans-Fatty Acids

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