Partial replacement of fat with wheat bran in formulation of biscuits enriched with herbal blend
The effects of replacing fat with finely ground wheat bran, at different levels (30, 40, 50%), in biscuit formulation were investigated with respect to dough texture and final biscuit characteristics and nutritional quality. Fat reduction using wheat bran increased dough hardness but decrea...
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| Hauptverfasser: | , , , , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Association of Chemical Engineers of Serbia
2017-01-01
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| Schriftenreihe: | Hemijska Industrija |
| Schlagworte: | |
| Online-Zugang: | http://www.doiserbia.nb.rs/img/doi/0367-598X/2017/0367-598X1600018F.pdf |
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