Development and sensory evaluation of snack bars with bean-based filling
- Author
- DURKEE, D. L1 ; MACHADO, C1 ; FUKUDA, G2 ; NIELSEN, S. S1
[1] Department of Food Science; Purdue University, 745 Agricultural Mall Drive, West Lafayette, IN, United States
[2] Escuela Agricola Panamericana Zamorano, P.O. Box 93, Tegucigalpa, Honduras - Source
Cereal foods world. 2006, Vol 51, Num 6 ; 313-318 [5 p.] ; ref : 14 ref
- CODEN
- CFWODA
- ISSN
- 0146-6283
- Scientific domain
- Food science technology
- Publisher
- American Association of Cereal Chemists, St. Paul, MN
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Amuse gueule Analyse sensorielle Développement Haricot Remplissage Légume
- Keyword (en)
- Snack(food) Sensory analysis Development Bean Filling Vegetables
- Keyword (es)
- Comida ligera Análisis sensorial Desarrollo Frijol Relleno Hortalizas
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18410516
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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