Author:
Rodríguez-García Julia,Laguna Laura,Puig Ana,Salvador Ana,Hernando Isabel
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference29 articles.
1. Akalin, A. S., & Erisir, D. (2008). Effects of inulin and oligofructose on the rheological characteristics and probiotic culture survival in low-fat probiotic ice cream. Journal of Food Science, 73(4), M184–M188.
2. Akoh, C. C. (1998). Fat replacers. Foof Technology, 52(3), 47–52.
3. Alava, J. M., Whitworth, M. B., Sahi, S. S., & Catterall, P. F. (1999). Fat emulsifiers and their functionality in cake batters: image analysis of the batter bubble distribution. In Campbell (Ed.), Bubbles in food (pp. 273–282). St. Paul: American Association of Cereal Chemists.
4. Baltsavias, A., Jurgens, A., & van Vliet, T. (1997). Rheological properties of short doughs at small deformation. Journal of Cereal Science, 26(3), 289–300.
5. Baltsavias, A., Jurgens, A., & van Vliet, T. (1999). Properties of short-dough biscuits in relation to structure. Journal of Cereal Science, 29(3), 245–255.
Cited by
82 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献