Physical and Sensoric Attributes of Flaxseed Flour Supplemented Cookies

By S. Hussain, F. Anjum, M. S. Butt, M. I. Khan, A. Asghar. 2006

152 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/c1f83f6d062ac210ffad896e7a67dc93bb4655ec

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Citations in the corpus

• Physicochemical and organoleptic properties of cookies incorporated with legume flours (2016, methodology): “Sensory evaluation Sensory evaluation of cookies was done using a nine-point hedonic test based on the color, flavor, taste, texture, and overall acceptability from 15 untrained panelists (Hussain et al., 2006).”