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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...
Enregistré dans:
| Publié dans: | J Food Sci Technol |
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| Auteurs principaux: | , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Springer India
2012
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| Sujets: | |
| Accès en ligne: | 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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