Structure Analysis of Short-Dough Biscuits and Its Correlation with Sensory Discriminants

Journal of Texture Studies

Volumn 46, Issue 5, 2015, Pages 313-320

  Mieszkowska, Arleta ^a   Marzec, Agata ^a  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Inulin; Porosity; Sensory analysis; Short dough biscuits; Structural properties

Indexed keywords

BAKERIES; FOOD PRODUCTS; NUTRITION; POLYSACCHARIDES; POROSITY; QUALITY CONTROL; SENSORY PERCEPTION; STRUCTURAL ANALYSIS; STRUCTURAL PROPERTIES;

HELIUM PYCNOMETERS; INULIN; SCANNING MICROSCOPE; SENSORY PROPERTIES; SHAPE COEFFICIENTS; SHORT-DOUGH BISCUITS; STRUCTURE ANALYSIS; STRUCTURE PARAMETER;

SENSORY ANALYSIS;

EID: 84942766294     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/jtxs.12130     Document Type: Article

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