Relationship between textural properties and sensory qualities of cookies made from medium- and long-chain triacylglycerol-enriched margarines-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Relationship between textural properties and sensory qualities of cookies made from medium- and long-chain triacylglycerol-enriched margarines

Published:2010-03-03 Issue:6 Volume:90 Page:943-948
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Arifin Norlelawati,Peng Koh Soo,Long Kamariah,Ping Tan Chin,Affandi Yusoff Mohd Suria,Nor Aini Idris,Ming Lai Oi

Funder

Golden Hope Sdn. Bhd.

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.3886/fullpdf

Reference25 articles.

1. The role of sugar and fat in sugar-snap cookies: structural and textural properties;Pareyt;J Food Eng,2009

2. Fat replacement in soft dough biscuits: its implications on dough rheology and biscuit quality;Sudha;J Food Eng,2007

3. Effect of fat and sugar replacement on cookie properties;Zoulias;J Sci Food Agric,2002

4. Textural properties of low-fat cookies containing carbohydrate- or protein-based fat replacers;Zoulias;J Food Eng,2002

5. Rheological and physical evaluation of jet-cooked oat bran in low calorie cookies;Lee;Int J Food Sci Technol,2006

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Applicability of electromyography (EMG) as a prospective technique for textural evaluation of different types of biscuits;Journal of Agriculture and Food Research;2024-06

2. Medium-and Long-Chain Triacylglycerol: Production, Health Effects and Applications;Recent Advances in Edible Fats and Oils Technology;2022

3. Functionalized Biscuits with Bioactive Ingredients Obtained by Citrus Lemon Pomace;Foods;2021-10-15

4. Assessing the effect of zero-trans shortenings on the physicochemical and functional properties in rice cookies;Journal of Food Measurement and Characterization;2021-06-14

5. Valorisation of grape pomace (cv. Muscat ) for development of functional cookies;International Journal of Food Science & Technology;2019-02-07

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3