Effect of ingredients on the mass loss, pasting properties and thermal profile of semi-sweet biscuit dough
Crossref DOI link: https://doi.org/10.1007/s10973-018-7588-x
Published Online: 2018-08-14
Published Print: 2018-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Mamat, Hasmadi
Hill, Sandra E.
Text and Data Mining valid from 2018-08-14
Article History
Received: 27 October 2017
Accepted: 29 July 2018
First Online: 14 August 2018