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Effect of sugars on the rheological characteristics of biscuit dough and quality of biscuits

1997

Manohar, R.S. | Rao, P.H. (Flour Milling, Baking and Confectionery Technology Department, Central Food Technological Research Institute, Mysore 570 013, Karnataka (India))

AGROVOC Keywords
azucares biscuit biscuits calidad color colour couleur densidad density extrusion galletas glucosa glucose glucose syrups high fructose corn syrup isoglucosa isoglucose jarabe de glucosa quality reducing sugars rheological properties saccharose sirop de glucose strength sucres sucrosa sucrose sugars textura texture viscosidad viscosity
Bibliographic information
Journal of the Science of Food and Agriculture (United Kingdom)
Volume 75 Issue 3
Pagination
pp. 383-390
Other Subjects
Qualite; Resistance mecanique; Viscosite; Propiedades reologicas; Densite; Invert sugar; Propriete rheologique; Azucares reductores; Resistencia mecanica; Sucre reducteur; Compressive strength
Language
English
Note
25 ref.
1998-08-15
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