Evolution of the oxidative and hydrolytic degradation of biscuits' fatty fraction during storage-Reference-Cited by-同舟云学术

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Evolution of the oxidative and hydrolytic degradation of biscuits' fatty fraction during storage

Published:2009-04-15 Issue:8 Volume:89 Page:1392-1396
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Caponio Francesco,Summo Carmine,Paradiso Vito M.,Pasqualone Antonella,Gomes Tommaso

Publisher

Wiley

Subject

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

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.3600/fullpdf

Reference29 articles.

1. Effect of incorporation of defatted soy flour on the quality of sweet biscuits;Gandhi;J Food Sci Technol,2001

2. Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality;Sudha;Food Chem,2007

3. Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder;Ajila;J Cereal Sci,2008

4. Effect of principal ingredients on rheological behaviour of biscuit dough and on quality of biscuits;Maache-Rezzoug;J Food Eng,1998

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2. Biscuit Contaminants, Their Sources and Mitigation Strategies: A Review;Foods;2021-11-10

3. Inulin-based emulsion filled gel as fat replacer in shortbread cookies: Effects during storage;LWT;2020-11

4. Teff Type-I Sourdough to Produce Gluten-Free Muffin;Microorganisms;2020-07-29

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