Roll-in shortenings effects on Danish pastries sensory properties studied by principal component analysis-Reference-Cited by-同舟云学术

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Roll-in shortenings effects on Danish pastries sensory properties studied by principal component analysis

Published:1995 Issue:1 Volume:28 Page:72-77
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Baardseth Pernille,N˦s Tormod,Vogt Gjermund

Publisher

Elsevier BV

Subject

Food Science

Reference10 articles.

1. Practical Baking;Sultan,1965

2. Formulas and Processes for Bakers;Matz,1989

3. Physical characteristics of butter fat and their influence on the quality of Danish pastry and cookies;Tolboe,1984

4. Dairy ingredient effects on sausage sensory properties studied by principal component analysis;Baardseth;Journal of Food Science,1992

5. Instron measurement of cooked-rice texture;Blakeney,1979

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2. Sugar Levels Determine Fermentation Dynamics during Yeast Pastry Making and Its Impact on Dough and Product Characteristics;Foods;2022-05-11

3. Wheat Seed Proteins: Factors Influencing Their Content, Composition, and Technological Properties, and Strategies to Reduce Adverse Reactions;Comprehensive Reviews in Food Science and Food Safety;2019-09-09

4. Oleogelating properties of ethylcellulose in oil-in-water emulsions: The impact of emulsification methods studied by 13C MAS NMR, surface tension and micropipette manipulation studies;Food Hydrocolloids;2019-04

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