Search Results - "Samyue, E."
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1
Evaluation of Starch Degradation and Textural Characteristics of Dietary Fiber Enriched Biscuits
Published in International journal of food properties (31-12-2004)“…The effects of dietary fiber inclusion on biscuit texture, cooking properties, and sugar release after in vitro degradation were investigated. Inulin, β-glucan…”
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2
Evaluation of starch degradation and textural characteristics of dietary fiber eriched biscuits
Published in International journal of food properties (2004)Get full text
Journal Article