Figure 1. Scanning electron microscopy photographs showing internal structure of biscuits: Bars= 500 μm

From

Formulation of Reduced Calorie and Trans-free Fat Biscuits Using Palm Oil and Sucralose: Study of Their Hypoglycemic Activity on Albino Rats

Rasha Mousa Ahmed Mousa

American Journal of Food and Nutrition. 2015, 3(6), 131-140 doi:10.12691/ajfn-3-6-1