HPMC and inulin as fat replacers in biscuits: Sensory and instrumental evaluation

LWT

Volumn 56, Issue 2, 2014, Pages 494-501

  Laguna, Laura ^a   Primo Martín, Cristina ^b   Varela, Paula ^a   Salvador, Ana ^a   Sanz, Teresa ^a  

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

^b Bakery Technology Centre BV   (Netherlands)

Author keywords

Biscuits; Fat replacers; HPMC; Inulin; Texture

Indexed keywords

QUALITY CONTROL;

BISCUIT; CONSUMER DEMANDS; FAT CONTENTS; FAT REPLACEMENTS; FAT REPLACER; HEALTH DISORDERS; HYDROXYPROPYL METHYLCELLULOSE; INSTRUMENTAL EVALUATION; INSTRUMENTAL TEXTURE; INULIN;

POLYSACCHARIDES;

EID: 84892524786     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.12.025     Document Type: Article

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