Influence of inulin modification and flour type on the sensory quality of probiotic wafer crackers

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

Contributors

Details

Original languageEnglish
Pages (from-to)335-341
JournalEuropean Food Research and Technology
Volume224
Publication statusPublished - 2007
Peer-reviewedYes

External IDs

Scopus 33845352281

Keywords

Keywords

  • Inulin, Jerusalem artichoke, ultrafiltration, wafer cracker, sensory quality