Concepedia
Food Research International · 2003 · 65 citations · 11 references
Food ChemistryNutritionFood ColloidHealth SciencesMicro-encapsulationVegetable FatFood EngineeringMicroencapsulation ProcessFood TechnologyShortdough Biscuits
11
The Science of Cookie and Cracker Production
Stephen T. Beckett · Trends in Food Science & Technology · 1995 · 242 citations
Cracker Production, Food Engineering, Food Structure +3
Effect of principal ingredients on rheological behaviour of biscuit dough and on quality of biscuits
Zoulikha Maache‐Rezzoug, Jean‐Marie Bouvier, Karim Allaf et al. · Journal of Food Engineering · 1998 · 223 citations
Rheological Behaviour, Functional Property, Food Structure +5
Microencapsulating Properties of Whey Proteins. 1. Microencapsulation of Anhydrous Milk Fat
Stephen L. Young, X. Sarda, Moshe Rosenberg · Journal of Dairy Science · 1993 · 211 citations · Full text
Stability of encapsulated orange peel oil
S Anandaraman, Gary A. Reineccius · 1986 · 173 citations
Food Chemistry, Food Colloid, Dextrose Equivalents +9
Effect of emulsifiers, fat level and type on the rheological characteristics of biscuit dough and quality of biscuits
R. Sai Manohar, P. Haridas Rao · Journal of the Science of Food and Agriculture · 1999 · 131 citations
Food Colloid, Nutrition, Rheological Measurement +13