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...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Association of Chemical Engineers of Serbia
2013-01-01
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| Series: | Hemijska Industrija |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/0367-598X/2013/0367-598X1200047P.pdf |