Developing consumer acceptable biscuits enriched with Psyllium fibre

Journal of Food Science and Technology

Volumn 52, Issue 8, 2015, Pages 4830-4840

  Fradinho, Patricia ^a,b   Nunes, M Cristiana ^a   Raymundo, Anabela ^a,b  

^a INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

^b INSTITUTO PIAGET   (Portugal)

Author keywords

Commercial biscuits; Dietary fibre; Response surface methodology

Indexed keywords

HEALTH RISKS; SURFACE PROPERTIES; TEXTURES;

COMMERCIAL BISCUITS; CORONARY HEART DISEASE; DIETARY FIBRE; FOOD AND DRUG ADMINISTRATION; OVERALL ACCEPTABILITY; RESPONSE SURFACE METHODOLOGY; TECHNOLOGICAL LIMITATIONS; TEXTURE CHARACTERISTICS;

FIBERS;

TRITICUM AESTIVUM;

EID: 84938418787     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-014-1549-6     Document Type: Article

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