Effect of polydextrose and inulin on texture and consumer preference of short-dough biscuits with chickpea flour

LWT

Volumn 73, Issue , 2016, Pages 60-66

  Mieszkowska, Arleta ^a   Marzec, Agata ^a  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Chickpea flour; Consumer preference; Short dough biscuits; Sugar substitutes; Texture

Indexed keywords

ACOUSTIC EMISSION TESTING; SENSORY ANALYSIS; SUGAR SUBSTITUTES; TEXTURES; WATER QUALITY;

ACOUSTIC EVENTS; CHICKPEA FLOUR; CONSUMER PREFERENCES; INSTRUMENTAL METHODS; NUTRITIONAL QUALITIES; SHORT-DOUGH BISCUITS; TEXTURE PROPERTIES; WATER ACTIVITY;

POLYSACCHARIDES;

EID: 84979505634     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.05.036     Document Type: Article

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