검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
Development of a validated model to describe the individual and combined water activity depressing effects of water soluble salt, sugar and fat replacers Samapundo S, Anthierens T, Xhaferi R, Devlieghere F Journal of Food Engineering, 96(3), 433, 2010 |
| 2 |
Fat replacement in soft dough biscuits: Its implications on dough rheology and biscuit quality Sudha ML, Srivastava AK, Vetrimani R, Leelavathi K Journal of Food Engineering, 80(3), 922, 2007 |