Dough rheological, Mixolab mixing, and nutritional characteristics of almond cookies with and without xylanase

Journal of Food Engineering

Volumn 105, Issue 2, 2011, Pages 227-232

  Jia, Chunli ^a   Huang, Weining ^a   Abdel Samie, Mohamed Abdel Shafi ^a   Huang, Guangxing ^a   Huang, Guangwei ^b  

^a JIANGNAN UNIVERSITY   (China)

^b Almond Board of California   (United States)

Author keywords

Almond; Cookie dough; Empirical rheological properties; Mixolab; Xylanase

Indexed keywords

ALMOND; COOKIE DOUGH; EMPIRICAL RHEOLOGICAL PROPERTIES; MIXOLAB; XYLANASES;

VISCOSITY; WATER ABSORPTION; WATER QUALITY;

RHEOLOGY;

PRUNUS DULCIS; REINDEER PAPILLOMAVIRUS;

EID: 79954416351     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.02.023     Document Type: Article

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