The Role of Wheat Flour Constituents, Sugar, and Fat in Low Moisture Cereal Based Products : A Review on Sugar-Snap Cookies
- Auteur
- PAREYT, Bram1 ; DELCOUR, Jan A1
[1] Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFORCE), Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Belgium - Source
Critical reviews in food science and nutrition. 2008, Vol 48, Num 9, pp 824-839, 16 p ; ref : 1 p.3/4
- CODEN
- CRFND6
- ISSN
- 1040-8398
- Domaine scientifique
- Food science technology
- Editeur
- Taylor & Francis, Colchester
- Pays de publication
- United Kingdom
- Type de document
- Article
- Langue
- English
- Mot clé auteur
- cookie shortening (fat) soft wheat constituents sucrose water
- Mot clé (fr)
- Article synthèse Bar (poisson) Biscuit Blé tendre Constituant Eau Farine blé Graisse hydrogénée Matière grasse Produit allégé lipide Produit céréalier Saccharose Sucre Glucide Poisson comestible Produit cuisson
- Mot clé (en)
- Review Bass Biscuit Soft wheat Constituent Water Wheat flour Hydrogenated fat Fat Low fat product Cereal product Sucrose Sugar Carbohydrate Edible fish Bakery product
- Mot clé (es)
- Artículo síntesis Róbalo Bizcocho Trigo candeal Constituyente Agua Harina trigo Grasa hidrogenada Materia grasa Producto aligerado lípido Producto de cereal Sacarosa Azúcar Glúcido Pescado comestible Producto panadería
- Classification
- Pascal
- 002 Sciences biologiques et medicales / 002A Sciences biologiques fondamentales et appliquees. Psychologie / 002A35 Industries agroalimentaires / 002A35B Industries agroalimentaires / 002A35B03 Industries des céréales et produits de cuisson
- Pascal
- 002 Sciences biologiques et medicales / 002A Sciences biologiques fondamentales et appliquees. Psychologie / 002A35 Industries agroalimentaires / 002A35B Industries agroalimentaires / 002A35B06 Industries des poissons et des produits de la pêche
- Discipline
- Agrifood industries
- Provenance
- Inist-CNRS
- Base de données
- PASCAL
- Identifiant INIST
- 20752028
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1080/10408390701719223 
https://dx.doi.org/10.1080/10408390701719223
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