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Autor:
Filipčev Bojana, Nedeljković Nataša, Šimurina Olivera, Sakač Marijana, Pestorić Mladenka, Jambrec Dubravka, Šarić Bojana, Jovanov Pavle
Publikováno v:
Hemijska Industrija, Vol 71, Iss 1, Pp 61-67 (2017)
The effects of replacing fat with finely ground wheat bran, at different levels (30, 40, 50%), in biscuit formulation were investigated with respect to dough texture and final biscuit characteristics and nutritional quality. Fat reduction using wh
Externí odkaz:
https://doaj.org/article/bb27de9e777747b1a197a186bbd9b57f