Biscuit baking: A review

Authors

Keywords

Biscuit ingredients, Modelling, Dough rheology, Biscuit properties

Journal

LWT-FOOD SCIENCE AND TECHNOLOGY

Volume 131, Issue -, Pages 109726

Publisher

Elsevier BV

Online

2020-06-12

DOI

10.1016/j.lwt.2020.109726

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