The effect of aqueous extracted wheat bran on the baking quality of biscuit

International Journal of Food Science and Technology

Volumn 37, Issue 4, 2002, Pages 453-462

  Haque, Md Anwarul ^a   Shams Ud Din, Md ^b   Haque, Anwarul ^c  

^a BANGLADESH RICE RESEARCH INSTITUTE   (Bangladesh)

^b BANGLADESH AGRICULTURAL UNIVERSITY   (Bangladesh)

^c CRANFIELD UNIVERSITY   (United Kingdom)

Author keywords

Cookie; Dietary fibre; Sensory evaluation

Indexed keywords

RESIDUE EXTRACTION;

CROPS; DRYING; FLAVORS; NUTRITION; QUALITY CONTROL; SENSORY PERCEPTION; SOLVENT EXTRACTION; TEXTURES;

BAKERIES;

TRITICUM AESTIVUM;

EID: 0036243573     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2002.00583.x     Document Type: Article

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