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Effect of inulin on textural and sensory characteristics of sorghum based high fibre biscuits using response surface methodology.

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第一作者： Chandralekha,Banerjee

第一单位： Centre of Food Science & Technology, Banaras Hindu University, Varanasi, 221 005 India.

作者： Chandralekha,Banerjee ^[1] ; Rakhi,Singh ^[1] ; Alok,Jha ^[1] ; Jayeeta,Mitra ^[1]

作者单位： Centre of Food Science & Technology, Banaras Hindu University, Varanasi, 221 005 India. ^[1]

关键词 Biscuit Fat replacer Low calorie Optimization Overall acceptability Sorghum

DOI 10.1007/s13197-012-0810-0

PMID 25328223

发布时间 2024-03-21

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Journal of food science and technology

2014年51卷10期

2762-8页

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Journal of food science and technology

2014年51卷10期

2762-8页

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Effect of inulin on textural and sensory characteristics of sorghum based high fibre biscuits using response surface methodology.

Journal of food science and technology

相似文献

Journal of food science and technology

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Effect of inulin on textural and sensory characteristics of sorghum based high fibre biscuits using response surface methodology.

Journal of food science and technology

相似文献

Journal of food science and technology

相关期刊

检索历史清除