Inulin and oligofructose as fat and sugar substitutes in quick breads (scones): a mixture design approach

Application of response surface methodology to optimize pressurized liquid extraction of antioxidant compounds from sage (Salvia officinalis L.), basil (Ocimum basilicum L.) and thyme (Thymus vulgaris L.)

(2010) M. B. Hossain et al.   Food & Function

Influence of inulin on bread: Kinetics and physico-chemical indicators of the formation of volatile compounds during baking

(2009) Pauline Poinot et al.   FOOD CHEMISTRY

Estimation of water activity from pH and °Brix values of some food products

(2008) Alonzo A. Gabriel   FOOD CHEMISTRY

Prebiotics: Present and future in food science and technology

(2008) Yanbo Wang   FOOD RESEARCH INTERNATIONAL

Effect of soluble dietary fibre addition on rheological and breadmaking properties of wheat doughs

(2008) Donatella Peressini et al.   JOURNAL OF CEREAL SCIENCE

Modelling colour degradation of orange juice by ozone treatment using response surface methodology

(2008) B.K. Tiwari et al.   JOURNAL OF FOOD ENGINEERING

The role of sugar and fat in sugar-snap cookies: Structural and textural properties

(2008) Bram Pareyt et al.   JOURNAL OF FOOD ENGINEERING

Baked product texture: Correlations between instrumental and sensory characterization using Flash Profile

(2007) N. Lassoued et al.   JOURNAL OF CEREAL SCIENCE