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Quality of gingernut type biscuits as affected by varying fat content and partial replacement of honey with molasses
Gingernut type biscuits were prepared with varying fat content (10, 20, and 30 % w/w flour basis) and with sugar beet molasses replacing 0, 25, and 50 % w/w of the honey in the formulation. To evaluate the effects of these modifications, dough properties, and the physical, and sensory properties, an...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2012
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4571206/ https://ncbi.nlm.nih.gov/pubmed/26396308 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0805-x |
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