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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

Crossref DOI link: https://doi.org/10.1007/s11694-020-00538-6

Published Online: 2020-07-02

Published Print: 2020-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Moriya, Yuzuki

Hasome, Yoshimune

Kawai, Kiyoshi https://orcid.org/0000-0001-9828-9030
License Information

Text and Data Mining valid from 2020-07-02

Version of Record valid from 2020-07-02
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Article History

Received: 14 April 2020

Accepted: 24 June 2020

First Online: 2 July 2020

Compliance with ethical standards

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: The authors declare that they have no conflict of interest.

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