Assessment of shortcrust biscuits with reduced fat content of microcrystalline cellulose and psyllium as fat replacements-Reference-Cited by-同舟云学术

Assessment of shortcrust biscuits with reduced fat content of microcrystalline cellulose and psyllium as fat replacements

Published:2018-05-27 Issue:8 Volume:42 Page:e13675
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Zbikowska Anna¹,Kowalska Małgorzata²^ORCID,Pieniowska Joannna¹

Affiliation:

1. Division of Fats & Oils and Food Concentrates Technology, Faculty of Food Sciences; Warsaw University of Life Sciences, Street Nowoursynowska 159 C; 02-776 Warsaw Poland

2. Department of Chemistry, Faculty of Material Science; Technology and Design, Kazimierz Pulaski University of Technology and Humanities, Street Chrobrego 27; 26-600 Radom Poland

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13675/fullpdf

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5. How information about fiber (traditional and resistant starch) influences consumer acceptance of muffins;Baixauli;Food Quality and Preference,2008

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