Effect of Egg-Replacer and Composite Flour on Physical Properties, Color, Texture and Rheology, Nutritional and Sensory Profile of Cakes-Reference-Cited by-同舟云学术

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Effect of Egg-Replacer and Composite Flour on Physical Properties, Color, Texture and Rheology, Nutritional and Sensory Profile of Cakes

Published:2016-09-18 Issue:5 Volume:39 Page:425-435
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:Journal of Food Quality

Author:

Agrahar-Murugkar Dipika¹,Zaidi Aiman¹,Kotwaliwale Nachiket¹,Gupta Chetan¹

Affiliation:

1. ICAR-Central Institute of Agricultural Engineering; Nabibagh Bhopal 462038 India

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfq.12224/fullpdf

Reference43 articles.

1. Effect of sprouting on nutritional and functional characteristics of soybean (Glycine max L);Agrahar-Murugkar;J. Food Sci. Technol.,2009

2. Effect of roasting parameters on soy-butter product quality;Agrahar-Murugkar;Int. J. Food Sci. Technol.,2013

3. Evaluation of nutritional, textural and particle size characteristics of dough and biscuits made from composite flours containing sprouted and malted ingredients;Agrahar-Murugkar;J. Food Sci. Technol.,2015

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