Textural Properties of Newly Developed Cookies Incorporating Whey Residue
Author:
Affiliation:
1. CI&DETS/CERNAS Research Centre, Department Food Industry, Polytechnic Institute of Viseu, Viseu, Portugal
2. Department Food Industry, Agrarian School of Viseu, IPV, Viseu, Portugal
Funder
Instituto Politécnico de Viseu/CI&DETS
FCT - Fundação para a Ciência e Tecnologia
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/15428052.2019.1621788
Reference29 articles.
1. From the hive: Honey, a novel weapon against cancer
2. Sucrose: Dietary Sucrose and Disease
3. Drying Kinetics and Product Quality for Convective Drying of Apples (cvs. Golden Delicious and Granny Smith)
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