Different sized wheat bran fibers as fat mimetic in biscuits: its effects on dough rheology and biscuit quality
Crossref DOI link: https://doi.org/10.1007/s13197-018-3321-9
Published Online: 2018-07-11
Published Print: 2018-10
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Erinc, Hakan
Mert, Behiç
Tekin, Aziz http://orcid.org/0000-0002-1534-6800
Funding for this research was provided by:
Türkiye Bilimsel ve Teknolojik Araştirma Kurumu (108 M 169)
Text and Data Mining valid from 2018-07-11
Article History
Revised: 27 May 2018
Accepted: 26 June 2018
First Online: 11 July 2018