Effects of incorporation of integral raw materials and dietary fibre on the selected nutritional and functional properties of biscuits

Published 2008 View Full Article

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Title
Effects of incorporation of integral raw materials and dietary fibre on the selected nutritional and functional properties of biscuits
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 114, Issue 4, Pages 1462-1469
Publisher
Elsevier BV
Online
2008-11-26
DOI
10.1016/j.foodchem.2008.11.032

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