Cookies, Biscuits and Crackers: Formulation, Processing and Characteristics
Author:
Publisher
Elsevier
Reference3 articles.
1. The relevance of testing to the manufacture of biscuits (cookies), cakes and pastries;Cauvain,2009
2. Baking Problem Solved;Cauvain,2001
3. Technology of Biscuits, Crackers and Cookies;Manley,2000
Cited by 9 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
1. Valorization of process wastes from soft‐wheat processing industry through biofuel production;Journal of Food Science;2024-07-18
2. Milk Proteins as Alternative Ingredients Replacing Sugar and Their Effects on Chemical, Technological and Sensory Quality of Cookies;Journal of Culinary Science & Technology;2024-06-13
3. Oligosaccharide, sucrose, and allulose effects on the pasting and retrogradation behaviors of wheat starch;Food Research International;2023-09
4. Application of Soy, Corn, and Bean By-products in the Gluten-free Baking Process: A Review;Food and Bioprocess Technology;2023-01-17
5. Use of Pleurotus albidus mycoprotein flour to produce cookies: Evaluation of nutritional enrichment and biological activity;Innovative Food Science & Emerging Technologies;2021-03
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3