Á lódáil...
Effect of microencapsulated fat powders on rheological characteristics of biscuit dough and quality of biscuits
The effect of microencapsulated fat powders on the rheological characteristics and quality of biscuits were studied and compared with the control native fat normally used in the biscuit industry. Commercial bakery fat was encapsulated using sodium caseinate or skimmed milk powder (SMP) and the fat c...
Na minha lista:
| Foilsithe in: | J Food Sci Technol |
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| Main Authors: | , , |
| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe: |
Springer India
2013
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| Ábhair: | |
| Rochtain Ar Líne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4252416/ https://ncbi.nlm.nih.gov/pubmed/25477670 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-0936-8 |
| Clibeanna: |
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