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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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| Yayımlandı: | J Food Sci Technol |
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| Asıl Yazarlar: | , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Springer India
2017
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| Konular: | |
| Online Erişim: | 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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