EFFECT OF NATURAL FREE LIPIDS ON FLOUR COOKIE QUALITY

被引：0
|
作者：
KISSELL, LT
POMERANZ, Y
YAMAZAKI, WT
机构：
来源：
CEREAL SCIENCE TODAY | 1970年 / 15卷 / 09期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：307 / &
相关论文
共 50 条
  • [1] EFFECTS OF FLOUR LIPIDS ON COOKIE QUALITY
    KISSELL, LT
    YAMAZAKI, WT
    POMERANZ, Y
    CEREAL CHEMISTRY, 1971, 48 (06) : 655 - &
  • [2] EFFECT OF BRAN LIPIDS ON COOKIE QUALITY
    YAMAZAKI, WT
    DONELSON, JR
    CLEMENTS, RL
    CEREAL CHEMISTRY, 1979, 56 (06) : 584 - 585
  • [3] EFFECTS OF INTERACTIONS AMONG FLOUR LIPIDS, OTHER FLOUR FRACTIONS, AND WATER ON COOKIE QUALITY
    YAMAZAKI, WT
    DONELSON, JR
    CEREAL CHEMISTRY, 1976, 53 (06) : 998 - 1005
  • [4] FUNCTIONALITY OF SPECIFIC FLOUR LIPIDS IN COOKIE STRUCTURE
    CLEMENTS, RL
    CEREAL FOODS WORLD, 1979, 24 (09) : 452 - 452
  • [5] EFFECT OF FLOUR LIPIDS AND SOME LIPID DERIVATIVES ON COOKIE-BAKING CHARACTERISTICS OF LIPID-FREE FLOURS
    COLE, EW
    MECHAM, DK
    PENCE, JW
    CEREAL CHEMISTRY, 1960, 37 (02) : 109 - 121
  • [6] EFFECT OF VARIABILITY IN SUGAR GRANULATION ON EVALUATION OF FLOUR COOKIE QUALITY
    KISSELL, LT
    MARSHALL, BD
    YAMAZAKI, WT
    CEREAL CHEMISTRY, 1973, 50 (03) : 255 - 264
  • [7] FACTORS AFFECTING COOKIE FLOUR QUALITY
    ABBOUD, AM
    HOSENEY, RC
    RUBENTHALER, GL
    CEREAL CHEMISTRY, 1985, 62 (02) : 130 - 133
  • [8] THE RELATIONSHIP OF FREE LIPIDS AND FLOUR PROTEIN TO BREADMAKING QUALITY
    PANOZZO, JF
    HANNAH, MC
    OBRIEN, L
    BEKES, F
    JOURNAL OF CEREAL SCIENCE, 1993, 17 (01) : 47 - 62
  • [9] Flour and starch characteristics of soft wheat cultivars and their effect on cookie quality
    Moiraghi, Malena
    Sciarini, Lorena S.
    Paesani, Candela
    Leon, Alberto E.
    Perez, Gabriela T.
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2019, 56 (10): : 4474 - 4481
  • [10] Flour and starch characteristics of soft wheat cultivars and their effect on cookie quality
    Malena Moiraghi
    Lorena S. Sciarini
    Candela Paesani
    Alberto E. León
    Gabriela T. Pérez
    Journal of Food Science and Technology, 2019, 56 : 4474 - 4481
12345