Technological and sensory tools to characterize the consistency and performance of fibre-enriched biscuit doughs

Journal of Cereal Science

Volumn 57, Issue 3, 2013, Pages 551-559

  Villemejane, C ^a   Roussel, P ^a,b   Berland, S ^a   Aymard, P ^c   Michon, C ^a  

^a CEMAGREF   (France)

^b SORBONNE UNIVERSITÉ   (France)

^c Mondelz International R and D Centre   (France)

Author keywords

Biscuits dough hydration; Dietary fibres; Processability; Sensory parameters

Indexed keywords

EID: 84877131425     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2013.03.005     Document Type: Article

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