Physicochemical, rheological and functional properties of fats and oils in relation to cookie quality: a review-Reference-Cited by-同舟云学术

Physicochemical, rheological and functional properties of fats and oils in relation to cookie quality: a review

Published:2016-10 Issue:10 Volume:53 Page:3633-3641
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/content/pdf/10.1007/s13197-016-2355-0.pdf

Reference74 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. Baltsavias A, Jurgens A, Van Vliet T (1999) Fracture properties of short-dough biscuits: effect of composition. J Cereal Sci 29(3):235–244

5. Barak S, Mudgil D, Khatkar BS (2013) Effect of composition of gluten proteins and dough rheological properties on the cookie-making quality. Br Food J 115(4):564–574

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