Effects of water on the rheological characteristics of biscuit dough and quality of biscuits

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Bibliographic Details
Published in:	European food research & technology Vol. 209; no. 3/4; pp. 281 - 285
Main Authors:	Sai Manohar, R, Haridas Rao, P
Format:	Journal Article
Language:	English
Published:	01-01-1999
Subjects:	baking quality biscuits dough duration elasticity extrusion physical properties rheological properties sensory evaluation texture viscosity water content wheat flour
Online Access:	Get full text
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Description
Bibliography:	http://link.springer.de/link/service/journals/00217/index.htm
ISSN:	1438-2377 1438-2385
DOI:	10.1007/s002170050494