Acceptability of a reformulated grain-based food:Implications for increasing whole grain consumptionOA
Idli is a popular Indian breakfast dish consumed by many people all over the world,made from white rice(Oryza sativum)(75%–80%)and black gram(Phaseolus mungo)(20%–25%).Idli’s wide consumption makes it ideal as a model for stu…查看全部>>
A.Manickavasagan;M.Reicks;V.Singh;A.Sawsana;A.M.Intisar;R.Lakshmya
Sensory and Food Preparation Laboratory,College of Agricultural and Marine Sciences,Sultan Qaboos University,Al-Khoud,P.O.Box 34,Pin 123,OmanDepartment of Food Science and Nutrition,College of Food,Agricultural,and Natural Resource Sciences,University of Minnesota,St.Paul,MN 55108,USASensory and Food Preparation Laboratory,College of Agricultural and Marine Sciences,Sultan Qaboos University,Al-Khoud,P.O.Box 34,Pin 123,OmanSensory and Food Preparation Laboratory,College of Agricultural and Marine Sciences,Sultan Qaboos University,Al-Khoud,P.O.Box 34,Pin 123,OmanSensory and Food Preparation Laboratory,College of Agricultural and Marine Sciences,Sultan Qaboos University,Al-Khoud,P.O.Box 34,Pin 123,OmanSensory and Food Preparation Laboratory,College of Agricultural and Marine Sciences,Sultan Qaboos University,Al-Khoud,P.O.Box 34,Pin 123,Oman
轻工业
IdliBrown riceAcceptabilityTexture profile analysis(TPA)ColorSensory test
《食品科学与人类健康(英文)》 2013 (3)
P.105-112,8
This study was partially supported by the Industrial Innovation Center(IIC),Atyab Food Tech LLC and Sultan Qaboos University–College of Agricultural and Marine Sciences Dean’s Seed Grant.
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