The impact of redox agents on sugar-snap cookie making

Journal of Cereal Science

Volumn 52, Issue 2, 2010, Pages 192-199

  Pareyt, Bram ^a   Van Steertegem, Bénédicte ^a   Brijs, Kristof ^a   Lagrain, Bert ^a   Delcour, Jan A ^a  

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

Author keywords

Collapse; Dough setting; Gluten cross linking; Redox agents; Structure; Sugar snap cookie; Texture

Indexed keywords

EID: 77956447116     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2010.05.005     Document Type: Article

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