Use of wheat flour-lipid and waxy maize starch-lipid composites in wire-cut formula cookies

Journal of Food Science

Volumn 68, Issue 2, 2003, Pages 654-659

  Garzon G A ^a   Gaines, C S ^b   Palmquist, D E ^a  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

^b OHIO STATE UNIVERSITY   (United States)

Author keywords

Cookie attributes; Pasting properties; Shortening replacement; Starch lipid composite

Indexed keywords

TRITICUM AESTIVUM; ZEA MAYS;

EID: 0012478760     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb05726.x     Document Type: Article

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