Effect of Psyllium fibre content on the textural and rheological characteristics of biscuit and biscuit dough

Bioactive Carbohydrates and Dietary Fibre

Volumn 3, Issue 2, 2014, Pages 96-105

  Raymundo, Anabela ^a,b   Fradinho, Patrícia ^b   Nunes, Maria Cristiana ^a  

^a INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

^b NIEAB ISEIT Almada Quinta da Arreinela de Cima ^*  (Portugal)

Author keywords

Biscuits; Dietary fibre; Dough; Rheology; Texture

Indexed keywords

ISPAGULA;

ARTICLE; BEHAVIOR; DOUGH; FLOW KINETICS; FOOD; FOOD INDUSTRY; PRIORITY JOURNAL;

EID: 84898631790     PISSN: 22126198     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.bcdf.2014.03.001     Document Type: Article

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