Laboratory-made Kishk from wheat, oat and barley: 2. Compositional quality and sensory properties

AY Tamime, DD Muir, MNI Barclay, M Khaskheli, D McNulty

Research output: Contribution to journalArticleResearchpeer-review

16 Citations (Scopus)
Original languageEnglish
Pages (from-to)319 - 326
Number of pages8
JournalFood Research International
Volume30 (5)
Publication statusFirst published - 1997

Bibliographical note

644006

Keywords

  • Burghol
  • Compositional quality
  • Food
  • Food quality
  • Kishk
  • Sensory properties

Cite this

Tamime, AY., Muir, DD., Barclay, MNI., Khaskheli, M., & McNulty, D. (1997). Laboratory-made Kishk from wheat, oat and barley: 2. Compositional quality and sensory properties. Food Research International, 30 (5), 319 - 326.
Tamime, AY ; Muir, DD ; Barclay, MNI ; Khaskheli, M ; McNulty, D. / Laboratory-made Kishk from wheat, oat and barley: 2. Compositional quality and sensory properties. In: Food Research International. 1997 ; Vol. 30 (5). pp. 319 - 326.
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Tamime, AY, Muir, DD, Barclay, MNI, Khaskheli, M & McNulty, D 1997, 'Laboratory-made Kishk from wheat, oat and barley: 2. Compositional quality and sensory properties', Food Research International, vol. 30 (5), pp. 319 - 326.

Laboratory-made Kishk from wheat, oat and barley: 2. Compositional quality and sensory properties. / Tamime, AY; Muir, DD; Barclay, MNI; Khaskheli, M; McNulty, D.

In: Food Research International, Vol. 30 (5), 1997, p. 319 - 326.

Research output: Contribution to journalArticleResearchpeer-review

TY - JOUR

T1 - Laboratory-made Kishk from wheat, oat and barley: 2. Compositional quality and sensory properties

AU - Tamime, AY

AU - Muir, DD

AU - Barclay, MNI

AU - Khaskheli, M

AU - McNulty, D

N1 - 644006

PY - 1997

Y1 - 1997

KW - Burghol

KW - Compositional quality

KW - Food

KW - Food quality

KW - Kishk

KW - Sensory properties

M3 - Article

VL - 30 (5)

SP - 319

EP - 326

JO - Food Research International

JF - Food Research International

SN - 0963-9969

ER -

Tamime AY, Muir DD, Barclay MNI, Khaskheli M, McNulty D. Laboratory-made Kishk from wheat, oat and barley: 2. Compositional quality and sensory properties. Food Research International. 1997;30 (5):319 - 326.