Effect of wheat bran addition on invitro starch digestibility, physico-mechanical and sensory properties of biscuits

Journal of Cereal Science

Volumn 60, Issue 1, 2014, Pages 105-113

  Sozer, Nesli ^a   Cicerelli, Lucio ^b   Heiniö, Raija Liisa ^a   Poutanen, Kaisa ^a,c  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

^b United Biscuits Corporate Group Technical   (United Kingdom)

^c UNIVERSITY OF EASTERN FINLAND   (Finland)

Author keywords

Biscuit; Particle size; Starch digestibility; Wheat bran

Indexed keywords

TRITICUM AESTIVUM;

EID: 84901922165     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2014.01.022     Document Type: Article

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