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Effect of fat types on the structural and textural properties of dough and semi-sweet biscuit
Fat is an important ingredient in baking products and it plays many roles in providing desirable textural properties of baking products, particularly biscuit. In this study, the effect of fat types on dough rheological properties and quality of semi-sweet biscuit (rich tea type) were investigated us...
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| Autors principals: | , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2012
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4152542/ https://ncbi.nlm.nih.gov/pubmed/25190856 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0708-x |
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