EFFECT OF EMULSIFIERS ON THE TEXTURE OF COOKIES

Journal of Food Science

Volumn 42, Issue 2, 1977, Pages 399-401

  HUTCHINSON, P E ^a   BAIOCCHI, F ^a   DEL VECCHIO, A J ^a  

^a C J Patterson Co ^*  (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84987344422     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1977.tb01508.x     Document Type: Article

References (4)

1. Micro verses macro cookie‐baking procedures for evaluating the cookie quality of wheat varieties
2. Using surfactants to improve the quality of cookies made from hard wheat flours
3. High protein cookies. 1. Effect of soy fortification and surfactants