The Effect of Inulin as a Fat Replacement on Dough and Biscuit Properties

Publisher： John Wiley & Sons Inc

E-ISSN： 1745-4557|38|5|305-315

ISSN： 0146-9428

Source： JOURNAL OF FOOD QUALITY (ELECTRONIC), Vol.38, Iss.5, 2015-10, pp. : 305-315

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