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

Details 詳細情報について

• CRID

  1364233270076713728

• DOI

  10.1007/s11694-020-00538-6

• ISSN

  21934134

  21934126

• Web Site

  http://link.springer.com/content/pdf/10.1007/s11694-020-00538-6.pdf

  http://link.springer.com/article/10.1007/s11694-020-00538-6/fulltext.html

• Data Source

  • Crossref