Concepedia

Evaluation of glucomannan as a fat replacer in the dough and cookies made from fermented cassava flour and soy protein concentrate

Andian Ari Anggraeni, Priyanto Triwitono, Lily Arsanti Lestari, Eni Harmayani

Food Chemistry · 2023 · 36 citations · 34 references

DOI

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References

34

Official methods of analysis of the association of official analytical chemists

Analytica Chimica Acta · 1991 · 3.6K citations

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Pasting, paste, and gel properties of starch–hydrocolloid combinations

James N. BeMiller · Carbohydrate Polymers · 2011 · 590 citations

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Dietary fiber-gluten protein interaction in wheat flour dough: Analysis, consequences and proposed mechanisms

Yun Zhou, Sushil Dhital, Chenyang Zhao et al. · Food Hydrocolloids · 2020 · 248 citations

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

M. L. Sudha, Alok Kumar Srivastava, R. Vetrimani et al. · Journal of Food Engineering · 2006 · 190 citations

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Effect of fermentation and malting on the microstructure and selected physicochemical properties of pearl millet ( Pennisetum glaucum ) flour and biscuit

Janet Adeyinka Adebiyi, Adewale Olusegun Obadina, Antoine F. Mulaba‐Bafubiandi et al. · Journal of Cereal Science · 2016 · 180 citations

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