검색결과 : 4건
| No. | Article |
|---|---|
| 1 |
Food-grade double emulsions as effective fat replacers in meat systems Eisinaite V, Juraite D, Schroen K, Leskauskaite D Journal of Food Engineering, 213, 54, 2017 |
| 2 |
Evaluation of the effects of fat replacers on the quality of wheat bread O'Brien CM, Mueller A, Scannell AGM, Arendt EK Journal of Food Engineering, 56(2-3), 265, 2003 |
| 3 |
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 |
| 4 |
Textural properties of low-fat cookies containing carbohydrate- or protein-based fat replacers Zoulias EI, Oreopoulou V, Tzia C Journal of Food Engineering, 55(4), 337, 2002 |