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.
Aldizkaria:
Foods

ISSN: 2304-8158

Argitalpen urtea: 2021

Alea: 10

Zenbakia: 11

Mota: Artikulua

DOI: 10.3390/FOODS10112692 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus