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Different sized wheat bran fibers as fat mimetic in biscuits: its effects on dough rheology and biscuit quality
The aim of this study is to investigate the effects of various particle sized and different amount of plant fibers as fat mimetic for biscuit formulations instead of biscuit fat. The fibers with different particle sizes were obtained from wheat bran and used instead of fat in biscuit formulations. T...
Guardat en:
| Publicat a: | J Food Sci Technol |
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| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2018
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6133827/ https://ncbi.nlm.nih.gov/pubmed/30228394 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3321-9 |
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