Influence of cookies composition on temperature profiles and qualitative parameters during baking-Reference-Cited by-同舟云学术

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Influence of cookies composition on temperature profiles and qualitative parameters during baking

Published:2014-12-29 Issue:2 Volume:6 Page:72-78
ISSN:1847-3466
Container-title:Croatian Journal of Food Science and Technology
language:
Short-container-title:Croat. J. Food Sci. Technol.

Author:

Budžaki Sandra, ,Koceva Komlenić Daliborka,Lukinac Čačić Jasmina,Čačić F.,Jukić M.,Kožul Ž., , , , ,

Publisher

Faculty of Food Technology Osijek

Subject

General Earth and Planetary Sciences,General Environmental Science

Cited by 13 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. Detecting coagulation time in cheese making by means of computer vision and machine learning techniques;Computers in Industry;2025-01

2. Agar-rapeseed oil hydroleogels as solid fat substitute in short-bread cookies;Food Hydrocolloids;2024-06

3. Influence of baking conditions and initial flavour load on the evolution of flavours in cookies;Flavour and Fragrance Journal;2024-03-21

4. Effect of using biodegradable film constituting red grape anthocyanins as a novel packaging on the qualitative attributes of emergency food bars during storage;Food Science & Nutrition;2024-01-25

5. Detecting Coagulation Time in Cheese Making by Means of Computer Vision and Machine Learning Techniques;2024

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