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Effects of fatty acids composition and microstructure properties of fats and oils on textural properties of dough and cookie quality

This study was carried out to investigate the effect of fatty acid composition and microstructure properties of fats and oils on the textural properties of cookie dough and quality attributes of cookies. Fatty acid composition and microstructure properties of six fats and oils (butter, hydrogenated...

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Detalhes bibliográficos
Publicado no:J Food Sci Technol
Main Authors: Devi, Amita, Khatkar, B. S.
Formato: Artigo
Idioma:Inglês
Publicado em: Springer India 2017
Assuntos:
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC5756218/
https://ncbi.nlm.nih.gov/pubmed/29358825
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2942-8
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