A combination of fat replacers enables the production of fat-reduced shortdough biscuits with high sensory quality

Research output: Contribution to journal › Research article › Contributed › peer-review

Contributors

Details

Original languageEnglish
Pages (from-to)2497-2505
JournalFood and bioprocess technology : an international journal
Volume5
Publication statusPublished - 2012
Peer-reviewedYes

External IDs

ORCID /0000-0002-1914-8473/work/142249432
Scopus 84864407290

Keywords

Keywords

  • Lebensmitteltechnologie