Autors: Nakov, G. T., Ivanova, N. V., Stamatovska V., Necinova Lj., Damyanova S.
Title: Sensor analysis of functional biscuits
Keywords: Sensor Analysis Functional Biscuits Inulin Fibregum

Abstract: The biscuits are important bakery products which are favorable due to lower production costs, convenience and long shelf life. Usually are consumed as a dessert or as a light snack between meals. The classic biscuits have functional properties, so it is necessary to change the composition recipe by adding different functional components. In that context by adding inulin and acacia gum the obtained biscuits are with functional features and then they are sensory assessed.

References

    Issue

    Ukrainian Food Journal, vol. 5, issue 1, pp. 56 – 62, 2016, Ukraine, National University of Food Technologies Volodymyrska str., 68 Ukraine, Kyiv 01601, ISBN ISSN 2313-5891

    Цитирания (Citation/s):
    1. Yuan, ZH, Wang, JJ, Ma, SY, An, JH, Shang, LC, Tao, YX, Tian, C, Deng, LL, Sustainable Incorporation of Chlamydomonas reinhardtii Powder into Flour-Based Systems: Investigating Its Influence on Flour Pasting Properties, Dough Physical Properties, and Baked Product Quality, FOODS, vol 14, 2025, eissn: 2304-8158, art_no: ARTN 3621, doi: 10.3390/foods14213621, pmid: MEDLINE:41227595 - 2025 - в издания, индексирани в Web of Science

    Вид: статия в списание, публикация в реферирано издание, индексирана в Web of Science