Impediment effect of chemical agents (additives) on gluten development in cookie dough
Author:
Funder
Higher Education Commision, Pakistan
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-021-05149-7.pdf
Reference41 articles.
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3. Ahmad S, Pasha I, Saeed M, Shahid M (2017) Principal component analysis and correlation studies of spring wheats in relation to cookie making quality. Intl J Food Prop 20:2299–2313
4. Ajila CM, Leelavathi K, Prasada Rao UJS (2008) Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. J Cereal Sci 48:319–326
5. Angioloni A, Dalla Rosa M (2007) Effects of cysteine and mixing conditions on white/whole dough rheological properties. J Food Eng 80:18–23
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