Comparison of sensory properties of popcorn from various types and sizes of kernel

Three rice‐type popcorns (red, white and yellow) and one pearl‐type popcorn (yellow) were used in this study. All types were sized into three fractions (5 

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2002-01, Vol.82 (1), p.127-133
Main Authors: Ceylan, Mehmet, Karababa, Erşan
Format: Article
Language:English
Subjects:
Biological and medical sciences
Cereal and baking product industries
Food industries
Fundamental and applied biological sciences. Psychology
kernel size
kernel type
Milk and cheese industries. Ice creams
popcorn
popping quality
sensory properties
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Description
Summary:Three rice‐type popcorns (red, white and yellow) and one pearl‐type popcorn (yellow) were used in this study. All types were sized into three fractions (5 
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.1000