Effects of water on the rheological characteristics of biscuit dough and quality of biscuits

European Food Research and Technology

Volumn 209, Issue 3-4, 1999, Pages 281-285

  Manohar, R Sai ^a   Rao, P Haridas ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Biscuit dough; Consistency; Rheological characteristics; Texture; Water

Indexed keywords

EID: 4544377660     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170050494     Document Type: Article

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