Effect of Structurally Different Pectin on Dough Rheology, Structure, Pasting and Water Distribution Properties of Partially Meat-Based Sugar Snap Cookies
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Title
Effect of Structurally Different Pectin on Dough Rheology, Structure, Pasting and Water Distribution Properties of Partially Meat-Based Sugar Snap Cookies
Authors
Keywords
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Journal
Foods
Volume 10, Issue 11, Pages 2692
Publisher
MDPI AG
Online
2021-11-04
DOI
10.3390/foods10112692
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