Sensory and color properties of dietary cookies with different fiber sources during 180 days of storage

The aim of this study was to examine the sensory properties of dietary cookies produced with addition of different dietary fiber sources (inulin and ligofructose, oat flakes, mixture of oat flakes and wholemeal flour, wholemeal flour and mixture of wholemeal flour and carob flour), and to measure in...

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Bibliographic Details
Main Authors: Popov-Raljić Jovanka V., Mastilović Jasna S., Laličić-Petronijević Jovanka G., Kevrešan Žarko S., Demin Mirjana A.
Format: Article
Language:English
Published: Association of Chemical Engineers of Serbia 2013-01-01
Series:Hemijska Industrija
Subjects:
Online Access:http://www.doiserbia.nb.rs/img/doi/0367-598X/2013/0367-598X1200047P.pdf