Author:
Laguna Laura,Vallons Katleen J. R.,Jurgens Albert,Sanz Teresa
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference34 articles.
1. AACC International Method. (2009). Approved method of analysis, 11th Ed. Method 38–12.02, 44–15.02.
2. Auh, J. H., Lee, H. G., Kim, J. W., Kim, J. C., Yon, H. S., & Park, K. H. (1999). Highly concentrated oligosaccharides as a protein cryoprotectant for surimi. Journal of Food Science, 64, 418–422.
3. Baltsavias, A., Jurgens, A., & Van Vliet, T. (1999). Fracture properties of short-dough biscuits: effect of composition. Journal of Cereal Science, 29, 235–244.
4. Biliaderis, C. G., Maurice, T. J., & Vose, J. R. (1980). Starch gelatinization phenomena studied by differential scanning calorimetry. Journal of Food Science, 45, 1669–1680.
5. Billaux, M.S., Flourie, B., Jacquemin, C., Messing, B. (1991). Sugar alcohols. In Marie S and Piggot JR (Eds.), Hadbook of sweeteners (pp72–103). Glasgow: Blackie.
Cited by
50 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