Effect of structurally different pectin on dough rheology, structure, pasting and water distribution properties of partially meat-based sugar snap cookies

  1. Nawaz, A.
  2. Li, E.
  3. Khalifa, I.
  4. Walayat, N.
  5. Liu, J.
  6. Nilofar, null
  7. Ahsan, H.M.
  8. Irshad, S.
  9. Barakat, H.
  10. Lorenzo, J.M.
  11. Pateiro, M.
  12. Siddiqui, S.A.
  13. Inam-Ur-raheem, M.
Revista:
Foods

ISSN: 2304-8158

Ano de publicación: 2021

Volume: 10

Número: 11

Tipo: Artigo

DOI: 10.3390/FOODS10112692 GOOGLE SCHOLAR lock_openAcceso aberto editor

Obxectivos de Desenvolvemento Sustentable

Fonte de datos: Scopus