Effects of fatty acids composition and microstructure properties of fats and oils on textural properties of dough and cookie quality-Reference-Cited by-同舟云学术

Effects of fatty acids composition and microstructure properties of fats and oils on textural properties of dough and cookie quality

Published:2017-10-26 Issue:1 Volume:55 Page:321-330
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Devi Amita,Khatkar B. S.

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-017-2942-8/fulltext.html

Reference41 articles.

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3. Baltsavias A, Jurgens A, Van Vliet T (1997) Rheological properties of short doughs at small deformation. J Cereal Sci 26:289–300

4. Bootello MA, Garces R, Martınez-Force E, Salas JJ (2011) Dry fractionation and crystallization kinetics of high-oleic high-stearic sunflower oil. J Am Oil Chem Soc 88:1511–1519

5. Chawla P, deMan JM (1990) Measurement of the size distribution of fat crystals using a laser particle counter. J Am Oil Chem Soc 67(5):329–332

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