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Developing consumer acceptable biscuits enriched with Psyllium fibre
Consumer’s demand for functional food is a trend of the last decades. Nowadays, the attention is focused on the development of products with health claims on the label, which can result in value-added products for the producers companies. Cookies are popular staple foods in the human diet in many co...
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| Yayımlandı: | J Food Sci Technol |
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| Asıl Yazarlar: | , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Springer India
2014
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| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4519454/ https://ncbi.nlm.nih.gov/pubmed/26243903 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1549-6 |
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