PHYSICAL QUALITY CHARACTERISTICS AND SENSORY EVALUATION OF COOKIES MADE WITH ADDED DEFATTED MAIZE GERM FLOUR
Article first published online: 25 JAN 2010
© 2010 Wiley Periodicals, Inc.
Journal of Food Quality
Volume 33, Issue 1, pages 72–84, February 2010
How to Cite
NASIR, M., SIDDIQ, M., RAVI, R., HARTE, J.B., DOLAN, K.D. and BUTT, M.S. (2010), PHYSICAL QUALITY CHARACTERISTICS AND SENSORY EVALUATION OF COOKIES MADE WITH ADDED DEFATTED MAIZE GERM FLOUR. Journal of Food Quality, 33: 72–84. doi: 10.1111/j.1745-4557.2009.00291.x
- Issue published online: 25 JAN 2010
- Article first published online: 25 JAN 2010
- Received for Publication March 31, 2008Accepted for Publication November 3, 2008
Options for accessing this content:
- If you have access to this content through a society membership, please first log in to your society website.
- If you would like institutional access to this content, please recommend the title to your librarian.
- Login via other institutional login options http://onlinelibrary.wiley.com/login-options.
- You can purchase online access to this Article for a 24-hour period (price varies by title)
- If you already have a Wiley Online Library or Wiley InterScience user account: login above and proceed to purchase the article.
- New Users: Please register, then proceed to purchase the article.
Login via OpenAthens
Search for your institution's name below to login via Shibboleth.
Registered Users please login:
- Access your saved publications, articles and searches
- Manage your email alerts, orders and subscriptions
- Change your contact information, including your password
Please register to:
- Save publications, articles and searches
- Get email alerts
- Get all the benefits mentioned below!