Fat replacement in soft dough biscuits: Its implications on dough rheology and biscuit quality-Reference-Cited by-同舟云学术

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Fat replacement in soft dough biscuits: Its implications on dough rheology and biscuit quality

Published:2007-06 Issue:3 Volume:80 Page:922-930
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Sudha M.L.,Srivastava A.K.,Vetrimani R.,Leelavathi K.

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Fat replacers;Akoh;Food Technology,1998

2. Maltodextrins: production, properties and applications;Alexander,1992

3. Characterization of water mobility in biscuit dough using a low-field 1H NMR technique;Assifaoui;Carbohydrate Polymers,2006

4. Fracture properties of short-dough biscuits: Effect of composition;Baltsavias;Journal of Cereal Science,1999

5. Texture profile analysis;Bourne;Food Technology,1978

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