Impact of fat types on the rheological and textural properties of gluten‐free oat dough and cookie-Reference-Cited by-同舟云学术

Impact of fat types on the rheological and textural properties of gluten‐free oat dough and cookie

Published:2020-05-22 Issue:1 Volume:56 Page:126-137
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Culetu Alina¹^ORCID,Stoica‐Guzun Anicuta²^ORCID,Duta Denisa Eglantina¹^ORCID

Affiliation:

1. National Institute of Research & Development for Food Bioresources IBA Bucharest Romania 6 Dinu Vintila Street Bucharest 021102 Romania

2. Chemical and Biochemical Engineering Department University POLITEHNICA of Bucharest 1–3 Gheorghe Polizu Bucharest 011061 Romania

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14611

Reference44 articles.

1. Oats

2. Evaluation of the storage-associated changes in the fatty acid profile of oat-based gluten-free cookies prepared with different fats

3. Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies

4. Influence of buckwheat flour and carboxymethyl cellulose on rheological behaviour and baking performance of gluten‐free cookie dough;Dapčević Hadnađev T.R.;Food and Bioprocess Technology,2013

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