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Acceptability of a reformulated grain-based food:Implications for increasing whole grain consumption

A.Manickavasagan M.Reicks V.Singh A.Sawsana A.M.Intisar R.Lakshmya

食品科学与人类健康(英文)2013，Vol.2Issue(3)：P.105-112,8.

食品科学与人类健康(英文)2013，Vol.2Issue(3)：P.105-112,8.DOI:10.1016/j.fshw.2013.06.002

Acceptability of a reformulated grain-based food:Implications for increasing whole grain consumption

A.Manickavasagan ¹M.Reicks ²V.Singh ¹A.Sawsana ¹A.M.Intisar ¹R.Lakshmya¹

作者信息

1. Sensory and Food Preparation Laboratory,College of Agricultural and Marine Sciences,Sultan Qaboos University,Al-Khoud,P.O.Box 34,Pin 123,Oman
2. Department of Food Science and Nutrition,College of Food,Agricultural,and Natural Resource Sciences,University of Minnesota,St.Paul,MN 55108,USA
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摘要

关键词

Idli/Brown rice/Acceptability/Texture profile analysis(TPA)/Color/Sensory test

分类

轻工纺织

引用本文复制引用

A.Manickavasagan,M.Reicks,V.Singh,A.Sawsana,A.M.Intisar,R.Lakshmya..Acceptability of a reformulated grain-based food:Implications for increasing whole grain consumption[J].食品科学与人类健康(英文),2013,2(3):P.105-112,8.

基金项目

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. （IIC）

食品科学与人类健康(英文)

ISSN：2097-0765

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