Different sized wheat bran fibers as fat mimetic in biscuits: its effects on dough rheology and biscuit quality-Reference-Cited by-同舟云学术

Different sized wheat bran fibers as fat mimetic in biscuits: its effects on dough rheology and biscuit quality

Published:2018-07-11 Issue:10 Volume:55 Page:3960-3970
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Erinc Hakan,Mert Behiç,Tekin Aziz^ORCID

Funder

Türkiye Bilimsel ve Teknolojik Araştirma Kurumu

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-018-3321-9/fulltext.html

Reference36 articles.

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3. AOAC (1998) Official methods of analysis of AOAC international 16th edn 4th revision. AOAC International Gaithersburg, MD

4. AOCS (2005) Official methods and recommended practices of the American oil chemists’ society, 5th edn. AOCS Press, Champaign

5. Baltsavias A, Jurgens A, Vliet T (1999) Properties of short-dough biscuits in relation to structure. J Cereal Sci 29:245–255. https://doi.org/10.1006/jcrs.1999.0250

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