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Effect of processing parameters and principal ingredients on quality of sugar snap cookies: a response surface approach
Effects of processing parameters such as creaming time, dough mixing time, cookie thickness, baking temperature, time and principal ingredients viz. sugar, fat and water on quality of sugar snap cookies were investigated using the Response Surface Methodology. Shorter mixing time (100 s) along with...
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| Опубликовано в: : | J Food Sci Technol |
|---|---|
| Главные авторы: | , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer India
2018
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6046021/ https://ncbi.nlm.nih.gov/pubmed/30065423 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3240-9 |
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