Effect of Psyllium fibre content on the textural and rheological characteristics of biscuit and biscuit dough-Reference-Cited by-同舟云学术

Effect of Psyllium fibre content on the textural and rheological characteristics of biscuit and biscuit dough

Published:2014-04 Issue:2 Volume:3 Page:96-105
ISSN:2212-6198
Container-title:Bioactive Carbohydrates and Dietary Fibre
language:en
Short-container-title:Bioactive Carbohydrates and Dietary Fibre

Author:

Raymundo Anabela,Fradinho Patrícia,Nunes Maria Cristiana

Publisher

Elsevier BV

Subject

Organic Chemistry,Biochemistry,Food Science

Reference50 articles.

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4. Rice bran proteins. II. Potential value of rice bran fractions as protein food ingredients;Barber;Revista de Agroquimica y Technologia de Alimentos,1981

5. Bedard, A. M., Lai, G. H., Wullschleger, R. D., & Kincaid, J. G. (1995). Psyllium enriched pasta products and methods for making same. US Patent 5,384,144.

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