Cookie texture, spread ratio and sensory acceptability of cookies as a function of soluble dietary fiber, baking time and different water levels

Mudgil, Deepak; Barak, Sheweta; Khatkar, B.S.

doi:10.1016/j.lwt.2017.03.009

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Cookie texture, spread ratio and sensory acceptability of cookies as a function of soluble dietary fiber, baking time and different water levels

Author(s): Deepak Mudgil , Sheweta Barak , B.S. Khatkar

Publication date Created: July 2017

Publication date (Print): July 2017

Journal: LWT

Publisher: Elsevier BV

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Journal

Title: LWT

Abbreviated Title: LWT

Publisher: Elsevier BV

ISSN (Print): 00236438

Publication date Created: July 2017

Publication date (Print): July 2017

Volume: 80

Pages: 537-542

Article

DOI: 10.1016/j.lwt.2017.03.009

SO-VID: 64fd93ef-2ab2-4cba-a188-99f390649354

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https://www.elsevier.com/tdm/userlicense/1.0/

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