Effect of microencapsulated fat powders on rheological characteristics of biscuit dough and quality of biscuits

Journal of Food Science and Technology

Volumn 51, Issue 12, 2014, Pages 3984-3990

  Sudha, M L ^a   Chetana, R ^a   Reddy, S Yella ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Biscuit dough; Microencapsulated fat powders; Rheological characteristics and biscuit quality

Indexed keywords

BAKERIES; DAIRIES; MICROENCAPSULATION; POWDERS; SODIUM;

BISCUIT DOUGH; FAT CONTENTS; RHEOLOGICAL CHARACTERISTICS; SKIMMED MILK; SODIUM CASEINATE; SUGAR CONTENT;

QUALITY CONTROL;

EID: 84916943982     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-013-0936-8     Document Type: Article

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