A Combination of Fat Replacers Enables the Production of Fat-reduced Shortdough Biscuits with High-sensory quality

By Anne Forker, Susann Zahn, H. Rohm. Food and Bioprocess Technology, 2012

50 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/625f2fafd55aa784225f9b8bcac540a69a38568d