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Relationships between structural fat properties with sensory, physical and textural attributes of yeast-leavened laminated salty baked product
The aim of this study was to establish relationships between structural fat properties and sensory, physical and textural attributes of yeast-leavened laminated salty products. Refined bovine fat (MG1) and shortening (MG2), with a solid fat content (SFC) higher than 20% at temperature range of 15–35...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5583091/ https://ncbi.nlm.nih.gov/pubmed/28928501 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2572-1 |
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