Effect of Liquid (Native) and Dry Molasses Originating from Sugar Beet on Physical and Textural Properties of Gluten-Free Biscuit and Biscuit Dough
Author:
Affiliation:
1. Institute of Food Technology; University of Novi Sad; Bul. cara Lazara 1 Novi Sad 21000 Serbia
2. Faculty of Technology; University of Novi Sad; Bul. cara Lazara 1 Novi Sad 21000 Serbia
Funder
Ministry of Education, Science and Technological Development of the Republic of Serbia
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12135/fullpdf
Reference38 articles.
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3. Comparison of small and large deformation measurement to characterize the rheology of wheat flour doughs;Amemiya;J. Food Eng.,1992
4. Dietary and supplementary betaine: Acute effects on plasma betaine and homocysteine concentrations under standard and post methionine load conditions in healthy male subjects;Atkinson;Am. J. Clin. Nutr.,2008
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