Effect of lipid physical characteristics on the quality of baked products

Food Research International

Volumn 55, Issue , 2014, Pages 239-246

  Zhong, Haoyuan ^a   Allen, Karin ^a   Martini, Silvana ^a  

^a UTAH STATE UNIVERSITY   (United States)

Author keywords

Cakes; Cookies; Crystallization; High intensity ultrasound; Pie crust; Sensory evaluation

Indexed keywords

CRYSTALLIZATION; ULTRASONICS;

CAKES; COOKIES; HIGH INTENSITY ULTRASOUNDS; PIE CRUST; SENSORY EVALUATION;

WATER HARDNESS;

EID: 84888767569     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.11.010     Document Type: Article

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