| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6377909 | Journal of Cereal Science | 2013 | 7 Pages |
Abstract
⺠Addition of 10% BSG increased the fibre content of the snacks two-fold. ⺠Baked snacks containing 10% BSG had similar texture and cellular structure as the control. ⺠Crispy slices containing 10% BSG were highly acceptable by the panellists. ⺠BSG affected the generation and release of volatile compounds.
Keywords
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Authors
Anastasia Ktenioudaki, Emily Crofton, Amalia G.M. Scannell, John A. Hannon, Kieran N. Kilcawley, Eimear Gallagher,