검색결과 : 5건
| No. | Article |
|---|---|
| 1 |
Analysis of the failure of cracked biscuits Garcia-Armenta E, Gutierrez G, Anand S, Cronin K Journal of Food Engineering, 196, 52, 2017 |
| 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 |
| 3 |
Modelling the operator know-how to control sensory quality in traditional processes Allais I, Perrot N, Curt C, Trystram G Journal of Food Engineering, 83(2), 156, 2007 |
| 4 |
Material properties of semi-sweet biscuits for finite element modelling of biscuit cracking Saleem Q, Wildman RD, Huntley JM, Whitworth MB Journal of Food Engineering, 68(1), 19, 2005 |
| 5 |
Use of response surface methodology to produce functional short dough biscuits Gallagher E, O'Brien CM, Scannell AGM, Arendt EK Journal of Food Engineering, 56(2-3), 269, 2003 |