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
収録刊行物
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- Journal of Food Measurement and Characterization
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Journal of Food Measurement and Characterization 14 (6), 2939-2946, 2020-07-02
Springer Science and Business Media LLC
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キーワード
詳細情報 詳細情報について
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- CRID
- 1364233270076713728
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- ISSN
- 21934134
- 21934126
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- データソース種別
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- Crossref