Use of coffee silverskin and stevia to improve the formulation of biscuits

Polish Journal of Food and Nutrition Sciences

Volumn 64, Issue 4, 2014, Pages 243-251

  Garcia Serna, Esther ^a   Martinez Saez, Nuria ^a   Mesias, Marta ^b   Morales, Francisco J ^b   Castillo, M Dolores Del ^a  

^a UNIVERSIDAD AUTÓNOMA DE MADRID   (Spain)

^b INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

acrylamide; coffee silverskin; HMF; low sugar; maltitol; quality biscuits; stevia

Indexed keywords

TRITICUM AESTIVUM;

EID: 84919642650     PISSN: 12300322     EISSN: 20836007     Source Type: Journal    
DOI: 10.2478/pjfns-2013-0024     Document Type: Article

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