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Effect of inulin on textural and sensory characteristics of sorghum based high fibre biscuits using response surface methodology
Five blends of sorghum (Sorghum bicolor) flour (25.0–45.0 %) and whole wheat flour were used to make biscuits using inulin (5.0–10.0 %) and guar gum (1.0–2.0 %). An experimental investigation was carried out with the aim of evaluating the effect of fat replacer (inulin) and sorghum flour on the qual...
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| Hauptverfasser: | , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer India
2012
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4190226/ https://ncbi.nlm.nih.gov/pubmed/25328223 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0810-0 |
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