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Acceptability of a reformulated grain-based food: Implications for increasing whole grain consumption
来源：食品科学网 阅读量: 311 发表时间: 2017-03-07
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作者: A. Manickavasagan a,∗, M. Reicks b, V. Singh a, A. Sawsana a, A.M. Intisar a, R. Lakshmya
关键词: Idli; Brown rice; Acceptability; Texture profile analysis (TPA); Color; Sensory test
摘要:

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 studying acceptability of

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