Balancing texture and other sensory features in reduced fat short-dough biscuits

Journal of Texture Studies

Volumn 43, Issue 3, 2012, Pages 235-245

  Laguna, Laura ^a   Varela, Paula ^a   Salvador, Ana ^a   Sanz, Teresa ^a   Fiszman, Susana M ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Descriptive analysis; Fat replacement; Low fat biscuits; Resistant starch

Indexed keywords

DESCRIPTIVE ANALYSIS; FAT REPLACEMENT; INSTRUMENTAL TEXTURE; LOW-FAT BISCUITS; REDUCED FAT; RESISTANT STARCH; TAPIOCA STARCH; TEXTURAL CHARACTERISTIC;

STARCH;

TEXTURES;

MANIHOT ESCULENTA;

EID: 84861911399     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2011.00333.x     Document Type: Article

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