Roles of protein, starch and sugar in the texture of sorghum biscuits

Author:

Adedara Olumide A.,Taylor John R.N.

Funder

National Research Foundation

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

1. Approved methods of the AACC;AACC,2000

2. Differential scanning calorimetry of sugar cookies and cookie doughs;Abboud;Cereal Chemistry,1984

3. Rheological properties of short doughs at small deformation;Baltsavias;Journal of Cereal Science,1997

4. Fracture properties of short-dough biscuits: Effect of composition;Baltsavias;Journal of Cereal Science,1999

5. Physicochemical behaviours of sugars, lipids, and gluten in short dough and biscuit;Chevallier;Journal of Agricultural and Food Chemistry,2000

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