Influence of grapefruit dietary fibre rich powder on the rheological characteristics of wheat flour dough and on biscuit quality

Acta Alimentaria

Volumn 42, Issue 1, 2013, Pages 91-101

  Kohajdova Z ^a   Karovicova J ^a   Jurasova M ^a  

^a SLOVAK UNIVERSITY OF TECHNOLOGY   (Slovakia)

Author keywords

biscuits; dietary fibre; grapefruit; quality; rheology

Indexed keywords

EID: 84875125247     PISSN: 01393006     EISSN: 15882535     Source Type: Journal    
DOI: 10.1556/AAlim.42.2013.1.9     Document Type: Article

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