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

Concepedia

Publication | Closed Access

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

186

Citations

20

References

2006

Year

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

Journal of Food Engineering

Soft Dough BiscuitsDough RheologyFat Replacement

References

	Year	Citations

Page 1