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Original Articles

Evaluation of Starch Degradation and Textural Characteristics of Dietary Fiber Enriched Biscuits

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Pages 647-657 | Published online: 06 Feb 2007

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Hayet Ghnimi, Monia Ennouri, Christine Chèné & Romdhane Karoui. (2023) A review combining emerging techniques with classical ones for the determination of biscuit quality: advantages and drawbacks. Critical Reviews in Food Science and Nutrition 63:21, pages 5009-5032.
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Laura Laguna, Teresa Sanz, Sarab Sahi & Susana M. Fiszman. (2014) Role of Fibre Morphology in Some Quality Features of Fibre-Enriched Biscuits. International Journal of Food Properties 17:1, pages 163-178.
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María Dolores Alvarez, Cristina Fernández, María Dolores Olivares & Wenceslao Canet. (2012) Comparative Characterization of Dietary Fibre-Enriched Frozen/Thawed Mashed Potatoes. International Journal of Food Properties 15:5, pages 1022-1041.
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Hyma Gajula, Shaowei Liu, Sajid Alavi, Thomas Herald, Ron Madl, ScottR. Bean & Michael Tilley$suffix/text()$suffix/text(). (2009) Pre-Cooked Fiber-Enriched Wheat Flour Obtained by Extrusion: Rheological and Functional Properties. International Journal of Food Properties 12:1, pages 27-44.
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Shivani Bajaj, Asna Urooj & P. Prabhasankar. (2006) Effect of Incorporation of Mint on Texture, Colour and Sensory Parameters of Biscuits. International Journal of Food Properties 9:4, pages 691-700.
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Semra Kayaardi, Fettullah Durak, Ahmed Kayacier & Muharrem Kayaardi. (2005) Chemical Characteristics of Kavurma with Selected Condiments. International Journal of Food Properties 8:3, pages 513-520.
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Khongsak Srikaeo, JohnE. Furst, RobertW. Hosken & JohnF. Ashton. (2005) Physical Properties of Cooked Wheat Grains as Affected by Cooking Temperature and Duration. International Journal of Food Properties 8:3, pages 469-479.
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