Cookie texture, spread ratio and sensory acceptability of...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2017 / 07 Vol. 80

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.
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Volume:
80
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2017.03.009
Date:
July, 2017
File:
PDF, 1.66 MB
english, 2017
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