دورية أكاديمية
Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking
| العنوان: | Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking |
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| المؤلفون: | Canali, Giada, Balestra, Federica, Glicerina, VirginiaAff1, Pasini, Federica, Caboni, Maria FiorenzaAff1, Aff2, Romani, SantinaAff1, Aff2 |
| المصدر: | Journal of Food Science and Technology. 57(10):3864-3873 |
| قاعدة البيانات: | Springer Nature Journals |
Find this article in full text from Springer Verlag. 
Full Text Finder | تدمد: | 00221155 09758402 |
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| DOI: | 10.1007/s13197-020-04418-1 |