Fracture properties of short-dough biscuits: Effect of composition

Journal of Cereal Science

Volumn 29, Issue 3, 1999, Pages 235-244

  Baltsavias, A ^a,c   Jurgens, A ^a   Van Vliet, T ^b  

^a TNO   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c NONE   (Greece)

Author keywords

Fat; Fracture properties; Glassy state; Short dough biscuits

Indexed keywords

EID: 0000703473     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1006/jcrs.1999.0249     Document Type: Article

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