RHEOLOGICAL AND PHYSICAL PROPERTIES OF LOW FAT CAKES PRODUCED BY ADDITION OF CEREAL β-GLUCAN CONCENTRATES
Author:
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2008.00260.x/fullpdf
Reference37 articles.
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3. Utilisation of Glucagel® in the β-glucan enrichment of breads. A physiochemical and nutritional evaluation;BRENNAN;Food Res. Int,2006
4. Evaluation of starch degradation and textural characteristics of dietary fiber enriched biscuits;BRENNAN;Int. J. Food Prop,2004
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