EFFECT OF REDUCING FATS BY FIBER GELS ON THE SENSORYEVALUATION, RHEOLOGICAL PROPERTIES IN BISCUITS AND ITS EFFECTS ON HYPERCHOLESTEROLEMIC RATS - Egyptian Knowledge Bank - troweb

287655

EFFECT OF REDUCING FATS BY FIBER GELS ON THE SENSORYEVALUATION, RHEOLOGICAL PROPERTIES IN BISCUITS AND ITS EFFECTS ON HYPERCHOLESTEROLEMIC RATS

Article

Last updated: 25 Dec 2024

Overview Similar Items

Article

DIETARY FIBER AS A NATURAL SOURCE TO PRODUCE BISCUIT HYPO GLYCEMIA AND CHOLESTEROLEMIA IN RATS

Article

SENSORY AND BIOLOGICAL EVALUATION OF CHIA AND QUINOA- FORTIFIED GLUTEN FREE-BISCUIT PRODUCTS ON CELIAC DISEASE IN RATS

Article

FUNCTIONAL, RHEOLOGICAL AND SENSORY CHARACTERISTICS OF DEFATTED-HYDROLYZED RICE BRAN AS FAT REPLACERS IN PREPARED BISCUIT

Article

Influence of psyllium, mustard, and flax seeds water extracts as fat replacers on cake quality and hyperlipidemic rats

Article

EFFECT OF FEEDING ON SOME DIETARY FIBERS FOR REDUCING BLOOD CHOLESTEROL

Article

EFFECT OF OAT AND OKRA FLOURS ON RATS FED ON HIGH FAT DIETS

Article

Effect of Some Kindof Vegetable Oils on Hypercholesterolemic Rats

Article

The Effects of Supplemented Biscuit with Different Levels of Olive Pomace on Feeding Diabetic Rats

Article

Production of biscuits lowering cholesterol using different dietary fiber sources

Article

EFFECT OF FATTY MATTERS ON DOUGH RHEOLOGICAL PROPERTIES AND SENSORY EVALUATION OF BAKERY PRODUCTS.