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Physicochemical, rheological and functional properties of fats and oils in relation to cookie quality: a review
Sincere efforts of researchers are underway to understand the functionality of different fats and oils in relation to cookie quality. The quality of cookie primarily relies upon the functionality of fats and oils in cookie system which ultimately is combined result of their physical, chemical, and r...
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| Publicat a: | J Food Sci Technol |
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| Autors principals: | , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2016
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5147699/ https://ncbi.nlm.nih.gov/pubmed/28017978 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2355-0 |
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