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International Journal of Food Properties Volume 18, 2015 - Issue 7
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Original Articles

Studies on the Optimization and Stability of Low-Fat Biscuit Using Carbohydrate-Based Fat Replacers

Bhawna ChughDepartment of Food Science & Technology, G.B. Pant University of Agriculture and Technology, Pantnagar, IndiaCorrespondence[email protected]
,
Gurmukh SinghDepartment of Food Science & Technology, G.B. Pant University of Agriculture and Technology, Pantnagar, India
&
B. K. KumbharDepartment of Post-Harvest Process and Food Engineering, G.B. Pant University of Agriculture and Technology, Pantnagar, India
Pages 1446-1459 | Received 08 Feb 2013, Accepted 06 Aug 2013, Published online: 11 Mar 2015

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