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.

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DOI: 10.3390/FOODS10112692 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus