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.
Revue:
Foods

ISSN: 2304-8158

Année de publication: 2021

Volumen: 10

Número: 11

Type: Article

DOI: 10.3390/FOODS10112692 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus