The Effect of Inulin as a Fat Replacement on Dough and Biscuit Properties

Journal of Food Quality

Volumn 38, Issue 5, 2015, Pages 305-315

  Krystyjan, Magdalena ^a   Gumul, Dorota ^a   Ziobro, Rafał ^a   Sikora, Marek ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

[No Author keywords available]

Indexed keywords

TEXTURES;

ANTI-OXIDANT ACTIVITIES; FAT REPLACEMENTS; PARTIAL REPLACEMENT; POLYPHENOL CONTENT; SIMULTANEOUS REDUCTION; SOLUBLE DIETARY FIBER; SUGAR CONTENT; TEXTURAL PROPERTIES;

POLYSACCHARIDES;

EID: 84943201762     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/jfq.12148     Document Type: Article

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