Effect of high pressure processing on sugar-snap cookie dough preservation and cookie quality-Reference-Cited by-同舟云学术

Effect of high pressure processing on sugar-snap cookie dough preservation and cookie quality

Published:2017-07-18 Issue:1 Volume:42 Page:e13407
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Aguirre A.¹²,Karwe M. V.³,Borneo R.¹²^ORCID

Affiliation:

1. Facultad Ciencias Exactas, Físicas y Naturales; Universidad Nacional de Córdoba; Córdoba Argentina

2. Intituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC)-CONICET; Córdoba Argentina

3. Department of Food Science, School of Environmental and Biological Sciences Rutgers; The State University of New Jersey; 65 Dudley Road, New Brunswick New Jersey

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13407/fullpdf

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4. Time-dependent changes in dough color in hexaploid wheat landraces differing in polyphenol oxidase activity;Bhattacharya;Journal of Agricultural and Food Chemistry,1999

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