Effect of flour type and dough rheological properties on cookie spread measured dynamically during baking.

By Mehri Hadinezhad, F. Butler. 2009

49 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/3b6ae0a473fe57edf0a525581ef9f0d0591bbed0