4.4 Article

OPTIMIZATION OF BREWER'S SPENT GRAIN-ENRICHED BISCUITS PROCESSING FORMULA

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Compositional and varietal influence of finger millet flour on rheological properties of dough and quality of biscuit

Supradip Saha et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2011)

Article Agricultural Engineering

Cladodes from Opuntia ficus indica as a source of dietary fiber: Effect on dough characteristics and cake making

M. A. Ayadi et al.

INDUSTRIAL CROPS AND PRODUCTS (2009)

Article Food Science & Technology

Optimization of processing conditions to reduce oil uptake and enhance physico-chemical properties of deep fried rice crackers

Jirawan Maneerote et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2009)

Review Food Science & Technology

Brewers' spent grain: generation, characteristics and potential applications

SI Mussatto et al.

JOURNAL OF CEREAL SCIENCE (2006)

Article Chemistry, Applied

Variability of brewer's spent grain within a brewery

M Santos et al.

FOOD CHEMISTRY (2003)

Article Food Science & Technology

Kinetics of tofu color changes during deep-fat frying

OD Baik et al.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2003)

Article Engineering, Chemical

Kinetics of crust color changes during deep-fat frying of impregnated french fries

PC Moyano et al.

JOURNAL OF FOOD ENGINEERING (2002)