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Development of Low-Fat Soft Dough Biscuits Using Carbohydrate-Based Fat Replacers
Experiments were conducted to develop low-fat soft dough biscuits using carbohydrate-based fat replacers (maltodextrin and guar gum). A central composite rotatable design was used to optimise the level of sugar 24–36%, composite fat (fat 10.5–24.5%, maltodextrin 10.4–24%, and guar gum 0.1–0.5%), amm...
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| Publicat a: | Int J Food Sci |
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| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Hindawi Publishing Corporation
2013
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4745509/ https://ncbi.nlm.nih.gov/pubmed/26904603 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2013/576153 |
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