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

Banerjee, Chandralekha; Singh, Rakhi; Jha, Alok; Mitra, Jayeeta

Banerjee, Chandralekha; Singh, Rakhi; Jha, Alok; Mitra, Jayeeta.

Afiliación

Banerjee C; Centre of Food Science & Technology, Banaras Hindu University, Varanasi, 221 005 India.
Singh R; Centre of Food Science & Technology, Banaras Hindu University, Varanasi, 221 005 India.
Jha A; Centre of Food Science & Technology, Banaras Hindu University, Varanasi, 221 005 India.
Mitra J; Centre of Food Science & Technology, Banaras Hindu University, Varanasi, 221 005 India.

J Food Sci Technol ; 51(10): 2762-8, 2014 Oct.

Article en En | MEDLINE | ID: mdl-25328223

Palabras clave

Biscuit; Fat replacer; Low calorie; Optimization; Overall acceptability; Sorghum

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Tipo de estudio: Prognostic_studies Idioma: En Revista: J Food Sci Technol Año: 2014 Tipo del documento: Article Pais de publicación: India

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