Search Results - "Moriya, Yuzuki" :: K.UTB vyhledávací portál

Loading…

$Effect of solid fat content on the viscoelasticity of margarine and impact on the rheological properties of cookie dough and fracture property of cookie at various temperature and water activity conditions$

Effect of solid fat content on the viscoelasticity of margarine and impact on the rheological properties of cookie dough and fracture property of cookie at various temperature and water activity conditions

by Moriya, Yuzuki, Hasome, Yoshimune, Kawai, Kiyoshi
Published in Journal of food measurement & characterization (01.12.2020)

Get full text

Journal Article

Effect of solid fat content on the viscoelasticity of margarine and impact on the rheological properties of cookie dough and fracture property of cookie at various temperature and water activity conditions

Refine Results

Format

Subject Area

Topic

Language

Year of Publication

Database