Effect of flour particle size and damaged starch on the quality of cookies-Reference-Cited by-同舟云学术

Effect of flour particle size and damaged starch on the quality of cookies

Published:2012-02-07 Issue:7 Volume:51 Page:1342-1348
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Barak Sheweta,Mudgil Deepak,Khatkar B. S.

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-012-0627-x.pdf

Reference22 articles.

1. Abboud A, Hoseney RC, Rubenthaler G (1985) Effect of fat and sugar in sugar snap cookies and evaluation of test measure cookie flour quality. Cereal Chem 62:124–129

2. Alsberg CL, Griffing EP (1925) Effect of fine grinding upon flour. Cereal Chem 2:325–344

3. American Association of Cereal Chemists (2000) Approved methods of the AACC. American Association of Cereal Chemists, St. Paul

4. Das A, Raychaudhuri U, Chakraborty R (2011) Cereal based functional food of Indian subcontinent: a review. J Food Sci Technol. doi: 0.1007/s13197-011-0474-1

5. Doescher L, Hoseney RC (1985) Effect of sugar type and flour moisture on surface cracking of sugar-snap cookies. Cereal Chem 62:263–266

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