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

Any de publicació: 2021

Volum: 10

Número: 11

Tipus: Article

DOI: 10.3390/FOODS10112692 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus