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

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