Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking
Crossref DOI link: https://doi.org/10.1007/s13197-020-04418-1
Published Online: 2020-04-13
Published Print: 2020-10
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Canali, Giada
Balestra, Federica
Glicerina, Virginia
Pasini, Federica
Caboni, Maria Fiorenza
Romani, Santina
Text and Data Mining valid from 2020-04-13
Version of Record valid from 2020-04-13
Article History
Revised: 15 January 2020
Accepted: 3 April 2020
First Online: 13 April 2020