Fat type and baking conditions for cookies recipe: a sensomic approach
Author:
Affiliation:
1. Department of Veterinary Sciences University of Messina Viale G. Palatucci 98168 Messina Italy
2. Di3A Department University of Catania Via Santa Sofia 98 95123 Catania Italy
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15928
Reference40 articles.
1. Toxicology and risk assessment of 5-Hydroxymethylfurfural in food
2. Cytotoxicity of α-dicarbonyl compounds submitted to in vitro simulated digestion process
3. Acrylamide formation in a cookie system as influenced by the oil phenol profile and degree of oxidation
4. Effect of fat and sugar replacement on rheological, textural and nutritional characteristics of multigrain cookies
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2. Impact of fat types on the visual, textural, and sensory properties of Nanberenji (a traditional gluten-free cookie);International Journal of Food Engineering;2023-08-16
3. Hazardous Chemical Compounds in Cookies: The Role of Sugars and the Kinetics of Their Formation during Baking;Foods;2022-12-16
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