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Effect of fat replacement by inulin on textural and structural properties of short dough biscuits

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Effect of fat replacement by inulin on textural and structural properties of short dough biscuits

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Rodriguez Garcia, J.; Laguna, L.; Puig Gómez, CA.; Salvador, A.; Hernando Hernando, MI. (2013). Effect of fat replacement by inulin on textural and structural properties of short dough biscuits. Food and Bioprocess Technology. 6(10):947-959. doi:10.1007/s11947-012-0919-1

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/74437

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Title: Effect of fat replacement by inulin on textural and structural properties of short dough biscuits
Author: Rodríguez García, Julia Laguna, Laura Puig Gómez, Consuelo Ana Salvador, Ana Hernando Hernando, Mª Isabel
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] The aim of this study was to evaluate the effects of inulin as fat replacer on short dough biscuits and their corresponding doughs. A control formulation, with no replacement, and four formulations in which 10, 20, ...[+]
Subjects: Short dough biscuit , Shortening , Inulin , Microstructure , Texture
Copyrigths: Cerrado
Source:
Food and Bioprocess Technology. (issn: 1935-5130 )
DOI: 10.1007/s11947-012-0919-1
Publisher:
Springer Verlag (Germany)
Publisher version: https://dx.doi.org/10.1007/s11947-012-0919-1
Project ID:
Spanish Ministry of Science and Innovation AGL2009-12785-C02-02
Conselleria de Educacion of Valencia Government
CSIC
Thanks:
The authors are indebted to Spanish Ministry of Science and Innovation (project AGL2009-12785-C02-02) for the financial support. The authors are also grateful to Conselleria de Educacion of Valencia Government for financing ...[+]
Type: Artículo

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