Keywords = Baking quality
Number of Articles: 1

Physicochemical, Textural, and Sensory Evaluation of Reduced Fat Gluten- Free Biscuit Prepared with Inulin and Resistant Dextrin Prebiotic

Volume 20, Issue 4, September and October 2018, Pages 719-731

N. Emami, P. Dehghan, F. Mohtarami, A. Ostadrahimi, M. H. Azizi

Journal of Agricultural Science and Technology