Fat replacement in soft dough biscuits: Its implications on dough rheology and biscuit quality
書誌事項
- 公開日
- 2007-06
- 権利情報
-
- https://www.elsevier.com/tdm/userlicense/1.0/
- DOI
-
- 10.1016/j.jfoodeng.2006.08.006
- 公開者
- Elsevier BV
この論文をさがす
収録刊行物
-
- Journal of Food Engineering
-
Journal of Food Engineering 80 (3), 922-930, 2007-06
Elsevier BV
