Effect of xylo‐oligosaccharides (XOS) addition on technological and sensory attributes of cookies

Carbohydrate quality and human health: a series of systematic reviews and meta-analyses

(2019) Andrew Reynolds et al.   LANCET

Xylo‐oligosaccharides as texture modifier compounds in aqueous media and in combination with food thickeners

(2019) Péter Penksza et al.   Food Science & Nutrition

The MAM-CAP table: A new tool for monitoring panel performances

(2013) C. Peltier et al.   FOOD QUALITY AND PREFERENCE

Short chain xylooligosaccharides: a potential prebiotic used to improve batter fermentation and its effect on the quality attributes of idli, a cereal-legume-based Indian traditional food

(2011) Ayyappan Appukuttan Aachary et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Fermentation of xylo-oligosaccharides obtained from wheat bran and Bengal gram husk by lactic acid bacteria and bifidobacteria

(2011) M. S. Madhukumar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Arabinoxylan oligosaccharides (AXOS) as a potential sucrose replacer in sugar-snap cookies

(2010) Bram Pareyt et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Analysing sensory panel performance in a proficiency test using the PanelCheck software

(2009) Oliver Tomic et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Heat and pH stability of prebiotic arabinoxylooligosaccharides, xylooligosaccharides and fructooligosaccharides

(2008) Christophe M. Courtin et al.   FOOD CHEMISTRY