SCOPUS 정보 검색 플랫폼

Volumn 41, Issue 6, 2004, Pages 668-671

Studies on preparation of low sodium cookies

Author keywords

Baked product; Cookie; Low sodium; Residual sodium; Taste; Texture; Topgrain

Indexed keywords

BAKERIES; COMBUSTION; MOISTURE; POTASSIUM; SODIUM; STARCH; TEXTURES;

BAKED PRODUCT; COOKIE; LOW SODIUM; RESIDUAL SODIUM; TASTE; TEXTURE; TOPGRAIN;

FOOD PRODUCTS;

EID: 18744401113 PISSN: 00221155 EISSN: None Source Type: Journal
DOI: None Document Type: Article

Times cited : (2)

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12
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.