Cookie texture, spread ratio and sensory acceptability of cookies as a function of soluble dietary fiber, baking time and different water levels

Author:

Mudgil Deepak,Barak Sheweta,Khatkar B.S.

Publisher

Elsevier BV

Subject

Food Science

Reference18 articles.

1. Official methods of analysis,1995

2. The definition of dietary fibre;American Association of Cereal Chemists;Cereal Foods World,2001

3. Effect of composition of gluten proteins and dough rheological properties on the cookie-making quality;Barak;British Food Journal,2013

4. Effect of flour particle size and damaged starch on the quality of cookies;Barak;Journal of Food Science & Technology,2014

5. Evaluation of starch degradation and textural characteristics of dietary fiber enriched biscuits;Brennan;International Journal of Food Properties,2004

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