Impact of dairy protein powders on biscuit quality

European Food Research and Technology

Volumn 221, Issue 3-4, 2005, Pages 237-243

  Gallagher, Eimear ^a   Kenny, Sheila ^b   Arendt, Elke K ^b  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Biscuit colour; Biscuit dough; Biscuit texture; Dairy proteins

Indexed keywords

EID: 23944457379     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-005-1140-5     Document Type: Article

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