The role of gluten in a sugar-snap cookie system: A model approach based on gluten-starch blends

Journal of Cereal Science

Volumn 48, Issue 3, 2008, Pages 863-869

  Pareyt, Bram ^a   Wilderjans, Edith ^a   Goesaert, Hans ^a   Brijs, Kristof ^a   Delcour, Jan A ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

Dough properties; Gluten starch blends; Sugar snap cookie; Time lapse

Indexed keywords

TRITICUM AESTIVUM;

EID: 54849411639     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2008.06.011     Document Type: Article

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