Effect of stepwise baking on the structure, browning, texture, and in vitro starch digestibility of cookie

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Title
Effect of stepwise baking on the structure, browning, texture, and in vitro starch digestibility of cookie
Authors
Keywords
Baking temperature, Baking time, Water evaporation rate, Melting temperature, Differential scanning calorimetry
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 66, Issue -, Pages 384-389
Publisher
Elsevier BV
Online
2015-11-05
DOI
10.1016/j.lwt.2015.10.068

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