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The Creaming of Short Doughs and Its Impact on the Quality Attributes of Rotary-Molded Biscuits
Scant attention has been given to understanding the impact of creaming stability on the final structure of semi-sweet biscuits, an aspect that has traditionally concerned the biscuit industry. Accordingly, the aim of this study was to analyze the influence of the creaming phase stability on the qual...
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| 出版年: | Foods |
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| 主要な著者: | , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI
2021
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7999813/ https://ncbi.nlm.nih.gov/pubmed/33804093 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10030621 |
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