| 1 |
Evolution of surface temperature and its relationship with acrylamide formation during conventional and vacuum-combined baking of cookies
Yildiz HG, Palazoglu TK, Miran W, Kocadagli T, Gokmen V
Journal of Food Engineering, 197, 17, 2017 |
| 2 |
Influence of bleached rice bran wax on the physicochemical properties of organogels and water-in-oil emulsions
Pandolsook S, Kupongsak S
Journal of Food Engineering, 214, 182, 2017 |
| 3 |
Evaluation of rheological, physicochemical, thermal, mechanical and sensory properties of oat-based gluten free cookies
Duta DE, Culetu A
Journal of Food Engineering, 162, 1, 2015 |
| 4 |
Impact of commercial soft wheat flour streams on dough rheology and quality attributes of cookies
Fustier P, Castaigne F, Turgeon SL, Biliaderis CG
Journal of Food Engineering, 90(2), 228, 2009 |
| 5 |
The role of sugar and fat in sugar-snap cookies: Structural and textural properties
Pareyt B, Talhaoui F, Kerckhofs G, Brijs K, Goesaert H, Wevers M, Delcour JA
Journal of Food Engineering, 90(3), 400, 2009 |
| 6 |
Effect of dietary fibre and xylanase enzyme addition on the selected properties of wire-cut cookies
Uysal H, Bilgicli N, Elgun A, Ibanoglu S, Herken EN, Demir MK
Journal of Food Engineering, 78(3), 1074, 2007 |
| 7 |
Effect of fat-type on cookie dough and cookie quality
Jacob J, Leelavathi K
Journal of Food Engineering, 79(1), 299, 2007 |
| 8 |
Extensional flow behaviour of natural fibre-filled dough and its relationship with structure and properties
Piteira MF, Maia JM, Raymundo A, Sousa I
Journal of Non-Newtonian Fluid Mechanics, 137(1-3), 72, 2006 |
| 9 |
Textural properties of low-fat cookies containing carbohydrate- or protein-based fat replacers
Zoulias EI, Oreopoulou V, Tzia C
Journal of Food Engineering, 55(4), 337, 2002 |
