Filipčev, Bojana; Nedeljković, Nataša; Šimurina, Olivera; Sakač, Marijana; Pestorić, Mladenka; Jambrec, Dubravka; Šarić, Bojana; Jovanov, Pavle
(Savez Hemijskih Inženjera, Beograd, 2017-01)
The effects of replacing fat with finely ground wheat bran, at different levels (30, 40 and 50%), in biscuit formulation were investigated with respect to dough texture and final biscuit characteristics and nutritional ...