Search Results - "Patras, Christian"
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1
Effect of principal ingredients on rheological behaviour of biscuit dough and on quality of biscuits
Published in Journal of food engineering (1998)“…A specific study of the effect of three ingredients in biscuit dough (sugar, fat and water) and of the protein content of the flour has allowed the…”
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2
Study of mixing in connection with the rheological properties of biscuit dough and dimensional characteristics of biscuits
Published in Journal of food engineering (1998)“…Impact of mixing time, and the role of pre-mixing of sugar and liquid ingredients were analyzed using deduced parameters of the mixograms such as instantaneous…”
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Journal Article