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Evaluating the product quality level under multiple L-type quality characteristics

โœ Scribed by W.M. Chan; R.N. Ibrahim; P.B. Lochert


Publisher
Springer
Year
2004
Tongue
English
Weight
263 KB
Volume
27
Category
Article
ISSN
0268-3768

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The effect of level and type of fat as well as emulsiยฎers on the rheological characteristics of biscuit dough and quality of biscuits has been studied. Increasing the level of fat from 150 to 250 g kg ร€1 softened the dough, as indicated by a reduction in extrusion time from 108 to 18 s and an increa