Inulin and maltodextrin can replace fat in baked savoury legume snacks

International Journal of Food Science and Technology

Volumn 50, Issue 10, 2015, Pages 2297-2305

  Colla, Kathryn ^a   Gamlath, Shirani ^a  

^a DEAKIN UNIVERSITY   (Australia)

Author keywords

Consumer; Cracker; Fat replacement; Legume; Nutritional; Physical; Product development; Snack; Yellow split peas

Indexed keywords

BAKERIES; HARDNESS; MOISTURE; NUTRITION; PRODUCT DEVELOPMENT;

CONSUMER; CRACKER; FAT REPLACEMENTS; LEGUME; NUTRITIONAL; PHYSICAL; SNACK; YELLOW SPLIT PEAS;

POLYSACCHARIDES;

EID: 84941739207     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12892     Document Type: Article

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