Formulation of Chestnut Cookies and their Rheological and Quality Characteristics-Reference-Cited by-同舟云学术

Formulation of Chestnut Cookies and their Rheological and Quality Characteristics

Published:2016-05-12 Issue:4 Volume:39 Page:264-273
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:Journal of Food Quality

Author:

Demirkesen Ilkem¹²

Affiliation:

1. Food Engineering Department, Middle East Technical University; Ankara Turkey

2. Food Enterprises and Codex Department, Republic of Turkey Ministry of Food, Agriculture and Livestock, Gıda ve Kontrol Genel Müdürlüğü, Gıda İşletmeleri ve Kodeks Dairesi Başkanlığı; 06060 Ankara Turkey

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfq.12209/fullpdf

Reference52 articles.

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3. Volatile compounds and bacterial community dynamics of chestnut-flour-based sourdoughs;Aponte;Food Chem.,2013

4. Squeezing flow viscosimetry of peanut butter;Campanella;J. Food Sci.,1987

5. Evaluation of the rheological behaviour of chestnut (castanea sativa mill) flour pastes as function of water content and temperature;Chenlo;Electron. J. Environ. Agric. Food Chem.,2007

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