Gluten free approach in fat and sugar amended biscuits: A healthy concern for obese and diabetic individuals

Author:

Singh Ajay1ORCID,Kumar Pradyuman1

Affiliation:

1. Department of Food Engineering and Technology; Sant Longowal Institute of Engineering and Technology; Sangrur Punjab India

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference36 articles.

1. The measurement of food and energy intake in man and evaluation of some techniques;Acheson;American Journal of Clinical Nutrition,1980

2. Formulation of reduced-calorie biscuits using artificial sweeteners and fat replacer with dairy-multigrain approach;Aggarwal;Nutrition Food Science Journal,2015

3. Controlled porosity solubility modulated osmotic pump tablets of gliclazide;Banerjee;AAPS Pharmaceutical Science Technology,2015

4. Artificial sweeteners-a review;Chattopadhyay;Journal of Food Science and Technology,2014

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