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International Journal of Food Science
Volume 2013 (2013), Article ID 576153, 12 pages
http://dx.doi.org/10.1155/2013/576153
Research Article

Development of Low-Fat Soft Dough Biscuits Using Carbohydrate-Based Fat Replacers

1Department of Food Science & Technology, G. B. Pant University of Agriculture and Technology, Uttarakhand, Pantnagar 263145, India
2Department of Post Harvest Process and Food Engineering, G. B. Pant University of Agriculture and Technology, Uttarakhand, Pantnagar 263145, India

Received 8 January 2013; Revised 14 March 2013; Accepted 25 March 2013

Academic Editor: Marie Walsh

Copyright © 2013 Bhawna Chugh et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Bhawna Chugh, Gurmukh Singh, and B. K. Kumbhar, “Development of Low-Fat Soft Dough Biscuits Using Carbohydrate-Based Fat Replacers,” International Journal of Food Science, vol. 2013, Article ID 576153, 12 pages, 2013. doi:10.1155/2013/576153