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The Creaming of Short Doughs and Its Impact on the Quality Attributes of Rotary-Molded Biscuits

Scant attention has been given to understanding the impact of creaming stability on the final structure of semi-sweet biscuits, an aspect that has traditionally concerned the biscuit industry. Accordingly, the aim of this study was to analyze the influence of the creaming phase stability on the qual...

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Detalles Bibliográficos
Autores principales:	Molina, M. Teresa, Vaz, Sandra M., Bouchon, Pedro
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7999813/ https://www.ncbi.nlm.nih.gov/pubmed/33804093 http://dx.doi.org/10.3390/foods10030621

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