Effect of solid fat content on the viscoelasticity of margarine and impact on the rheological properties of cookie dough and fracture property of cookie at various temperature and water activity conditions
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- Material Type
- 記事
- Publication Date
- 2020-07-02
- Publication Date (W3CDTF)
- 2020-07-02
- Periodical title
- Journal of Food Measurement and Characterization
- No. or year of volume/issue
- 14 6
- Volume
- 14
- Issue
- 6
- Pages
- 2939-2946