Properties of sugar-snap cookies as influenced by lauric-based shortenings-Reference-Cited by-同舟云学术

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Properties of sugar-snap cookies as influenced by lauric-based shortenings

Published:2013-09 Issue:2 Volume:58 Page:234-240
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Sciarini L.S.,Van Bockstaele F.,Nusantoro B.,Pérez G.T.,Dewettinck K.

Funder

European Commission

Comisión Nacional de Investigaciones Científicas y Técnicas

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference29 articles.

1. Approved Methods of the AACC;AACC. American Association of Cereal Chemists,2000

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

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

4. Rheological properties of short doughs at large deformation;Baltsavias;Journal of Cereal Science,1999

5. On the fractional crystallization of palm olein: solid solutions and eutectic solidification;Calliauw;Food Research International,2010

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