Cookie texture, spread ratio and sensory acceptability of cookies as a function of soluble dietary fiber, baking time and different water levels
Mudgil, Deepak, Barak, Sheweta, Khatkar, B.S.Volume:
80
Langue:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2017.03.009
Date:
July, 2017
Fichier:
PDF, 1.66 MB
english, 2017