Author,Title,Journal,ISSN,Publisher,Date,Volume,Number,Page,URL,URL(DOI)
Yuzuki Moriya and Yoshimune Hasome and Kiyoshi Kawai,Effect of solid fat content on the viscoelasticity of margarine and impact on the rheological properties of cookie dough and fracture property of cookie at various temperature and water activity conditions,Journal of Food Measurement and Characterization,2193-4126,Springer Science and Business Media LLC,2020-07-02,14,6,2939-2946,https://cir.nii.ac.jp/crid/1364233270076713728,https://doi.org/10.1007/s11694-020-00538-6