HPMC and inulin as fat replacers in biscuits: Sensory and instrumental evaluation-Reference-Cited by-同舟云学术

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HPMC and inulin as fat replacers in biscuits: Sensory and instrumental evaluation

Published:2014-05 Issue:2 Volume:56 Page:494-501
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Laguna Laura,Primo-Martín Cristina,Varela Paula,Salvador Ana,Sanz Teresa

Funder

ComisiÃ³n Sectorial de InvestigaciÃ³n CientÃfica

Ministerio de Ciencia e InnovaciÃ³n

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

1. Fat replacers;Akoh;Food Technology,1998

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

3. Insight into consumer's assessment of biscuit texture based on mastication analysis-hardness versus crunchiness;Brown;Journal of Texture Studies,1998

4. Relationship between water activity, deformation speed, and crispness characterization;Castro-Prada;Journal of Texture Studies,2009

5. Physicochemical behaviors of sugars, lipids, and gluten in short dough and biscuit;Chevallier;Journal of Agriculture Food Chemistry,2000

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