Developing consumer acceptable biscuits enriched with Psyllium fibre

References

Page 1

	Year	Citations
Design and Analysis of Experiments Syamala Srinivasan, Douglas C. Montgomery Technometrics Experiment DesignDesignExperimental MethodsExperimental TestingOptimal Experimental Design	1992	2.6K
Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality M. L. Sudha, R. Vetrimani, K. Leelavathi Food Chemistry Biscuit QualityFood StructureRheologyGrain QualityFood Quality	2006	550
The gel-forming polysaccharide of psyllium husk (Plantago ovata Forsk) Milton H. Fischer, Nanxiong Yu, Gary R. Gray, Carbohydrate Research BotanyGlycobiologyGel-forming PolysaccharidePolysaccharideHemicellulose	2004	356
Fractionation and physicochemical characterization of psyllium gum Qian Guo, Steve W. Cui, Q. Wang, Carbohydrate Polymers Food ChemistryBiochemistryFood AnalysisPsyllium GumHemicellulose	2007	194
Chlorella vulgaris biomass used as colouring source in traditional butter cookies Luísa Gouveia, Ana Paula Batista, Ana F. Miranda, Innovative Food Science & Emerging Technologies Food ChemistryBioenergyTraditional Butter CookiesChlorella Vulgaris BiomassHealth Sciences	2007	190
Effect of fat and sugar replacement on cookie properties Emmanuel I Zoulias, Vassiliki Oreopoulou, E Kounalaki Journal of the Science of Food and Agriculture Food ChemistryNutritionAbstract Fat MimeticsBiomanufacturingFood Colloid	2002	149
Functional biscuits with PUFA‐ω3 from <i>Isochrysis galbana</i> Luísa Gouveia, Carla P. Coutinho, Emanuel Mendonça, Journal of the Science of Food and Agriculture Food ChemistryNutritionFood PreservativesFood Bioactive CompoundFood Additive	2008	125
Physicochemical and nutritional properties of reduced-caloric density high-fibre breads Alessandro Angioloni, Concha Collar LWT	2010	122
Optimization of the basic formulation of a traditional baked cassava cake using response surface methodology Horng Eng Gan, Roselina Karim, Kharidah Muhammad, LWT Basic FormulationEngineeringResponse Surface MethodologyFood EngineeringTraditional Baked Cassava	2006	115
Effect of Psyllium fibre content on the textural and rheological characteristics of biscuit and biscuit dough Anabela Raymundo, Patrícia Fradinho, Maria Cristiana Nunes Bioactive Carbohydrates and Dietary Fibre Psyllium Fibre ContentFunctional PropertyBiscuit DoughRheologyFood Engineering	2014	103

Page 1