Role of Fibre Morphology in Some Quality Features of Fibre-Enriched Biscuits
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942912.2011.619024
Reference30 articles.
1. Slowly digestible cookies prepared from resistant starch-rich lintnerized banana starch
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4. Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality
5. Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder
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