Properties of Cookies Made with Natural Wax-Vegetable Oil Organogels-Reference-Cited by-同舟云学术

Properties of Cookies Made with Natural Wax-Vegetable Oil Organogels

Published:2016-03-29 Issue:5 Volume:81 Page:C1045-C1054
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Hwang Hong-Sik¹,Singh Mukti¹,Lee Suyong²

Affiliation:

1. U.S. Dept. of Agriculture, Agricultural Research Service; National Center for Agricultural Utilization Research; Functional Foods Research, 1815 N. University Street Peoria Ill. 61604 U.S.A

2. Dept. of Food Science & Technology and Carbohydrate Bioproduct Research Center; Sejong Univ; 98 Gunja-dong, Gwangjin-gu Seoul 143-747 Korea

Publisher

Wiley

Subject

Food Science

Reference35 articles.

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3. Baking performance of palm diacylglycerol bakery fats and sensory evaluation of baked products;Cheong;Eur J Lipid Sci Technol,2011

4. Physical properties of rice bran wax in bulk and organogels;Dassanayake;J Am Oil Chem Soc,2009

5. Influence of buckwheat flour and carboxymethyl cellulose on rheological behaviour and baking performance of gluten-free cookie dough;Dapčević Hadnađev;Food Bioprocess Technol,2013

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