Influence of inulin modification and flour type on the sensory quality of prebiotic wafer crackers

European Food Research and Technology

Volumn 224, Issue 3, 2007, Pages 335-341

  Hempel, Steffi ^a   Jacob, Annette ^a   Rohm, Harald ^a  

^a DRESDEN UNIVERSITY OF TECHNOLOGY   (Germany)

Author keywords

Inulin; Jerusalem artichoke; Sensory quality; Ultrafiltration; Wafer cracker

Indexed keywords

HELIANTHUS TUBEROSUS; SECALE CEREALE; TRITICUM AESTIVUM; TRITICUM AESTIVUM SUBSP. SPELTA;

EID: 33845352281     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-006-0326-9     Document Type: Article

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