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Formulation of reduced-calorie biscuits using artificial sweeteners and fat replacer with dairy–multigrain approach
Background: Lifestyle modifications related to change in the eating quality and quantity along with mental stress led to the prevalence of non-communicable diseases. Based on the consumers demand, food scientists are now focusing on developing low-calorie/high-fiber functional foods. A biscuit which...
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| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2016-03-01
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| Colecção: | NFS Journal |
| Acesso em linha: | http://www.sciencedirect.com/science/article/pii/S2352364615300110 |
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