Defatted wheat germ application : Influence on cookies' properties with regard to its particle size and dough moisture content
The introduction of agro-food industry by-products rich in bioactive compounds represents major challenge in food industry sector. The influence of wheat germ particle size (<150 µm, 150-1000 µm, and 800-2000 µm), wheat germ content (5, 10, and 15%), and dough moisture content (20, 22, and 24%) o...
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Bibliographische Detailangaben
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 23(2017), 7 vom: 07. Okt., Seite 597-607
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| 1. Verfasser: |
Petrović, Jovana
(VerfasserIn) |
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| Weitere Verfasser: |
Rakić, Dušan,
Fišteš, Aleksandar,
Pajin, Biljana,
Lončarević, Ivana,
Tomović, Vladimir,
Zarić, Danica |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2017
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Schlagworte: | Journal Article
Box–Behnken design
Wheat germ
by-product
cookies
sensory characteristics
Dietary Fiber
Water
059QF0KO0R |
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