Investigating the Effect of Resistant Starch, Polydextrose and Biscuit Improver on the Textural and Sensory Characteristics of Dairy-Multigrain Composite Biscuits Using Response Surface Methodology
Journal of Food Measurement and Characterization（2018）
Key words
Biscuit,Resistant starch,Polydextrose,RSM,Dietary fiber,Texture
AI Read Science
Must-Reading Tree
Example
Generate MRT to find the research sequence of this paper
Chat Paper
Summary is being generated by the instructions you defined