Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science
Reference21 articles.
1. L. Slade, H. Levine, Water and the glass transition – dependence of the glass transition on composition and chemical structure: special implications for flour functionality in cookie baking. J. Food Eng. 22, 143–188 (1994)
2. S. Chevallier, G.D. Valle, P. Colonna, B. Broyart, G. Trystram, Structural and chemical modifications of short dough during baking. J. Cereal Sci. 35, 1–10 (2002)
3. T. Sogabe, K. Kawai, R. Kobayashi, J.S. Jothi, Y. Hagura, Effects of porous structure and water plasticization on the mechanical glass transition temperature and textural properties of freeze-dried trehalose solid and cookie. J. Food Eng. 217, 101–107 (2018)
4. A. Baltsavias, A. Jurgens, T.V. Vliet, Properties of short-dough biscuits in relation to structure. J. Cereal Sci. 29, 245–255 (1999)
5. E.I. Zoulias, S. Piknis, V. Oreopoulou, Effect of sugar replacement by polyols and acesulfame-K on properties of low-fat cookies. J. Sci. Food Agric. 80, 2049–2056 (2000)
Cited by
11 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