Instrumental Evaluation of Acoustic and Mechanical Texture Properties of Short-Dough Biscuits with Different Content of Fat and Inulin
Author:
Affiliation:
1. Faculty of Food Science; Department of Food Engineering and Process Management; Warsaw University of Life Sciences; Nowoursynowska 159c 02-776 Warsaw Poland
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12068/fullpdf
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4. Properties of short-dough biscuits in relation to structure;Baltsavias;J. Cereal Sci.,1999
5. Comparing λ-carrageenan and an inulin blend as fat replacers in carboxymethyl cellulose dairy desserts. Rheological and sensory aspects;Bayarri;Food Hydrocoll.,2010
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