Effect of Psyllium Fibre Content on the Textural and Rheological Characteristics of Biscuit and Biscuit Dough

AuthID
 P-009-C5G
3
Author(s)
Fradinho, P
·
Tipo de Documento
Article
Year published
2014
Publicado
in Bioactive Carbohydrates and Dietary Fibre, ISSN: 2212-6198
Volume: 3, Número: 2, Páginas: 96-105
Indexing
Scopus®
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Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84898631790
Source Identifiers
ISSN: 2212-6198
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