Concepedia

Fat replacement in soft dough biscuits: Its implications on dough rheology and biscuit quality

M. L. Sudha, Alok Kumar Srivastava, R. Vetrimani, K. Leelavathi

Journal of Food Engineering · 2006 · 190 citations · 20 references

DOI

Concepts

References

20

Multiple Range and Multiple F Tests

David B. Duncan · Biometrics · 1955 · 23.2K citations

, , +4

TEXTURE PROFILE ANALYSIS

Malcolm C. Bourne · Food technology · 1978 · 2.7K citations

Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes

Manuel Gómez, Felicidad Ronda, Pedro A. Caballero et al. · Food Hydrocolloids · 2006 · 400 citations

, , +11

Principles of cereal science and technology

M. W. Kearsley · Food Chemistry · 1987 · 316 citations

, , +12

Organoleptic and nutritional evaluation of wheat biscuits supplemented with untreated and treated fenugreek flour

Shalini Hooda, Sudesh Jood · Food Chemistry · 2004 · 307 citations

, , +12