Fracture Properties of Short-Dough Biscuits: Effect of Composition

• 31 May 1999
• journal article
• Published by Elsevier in Journal of Cereal Science
• Vol. 29  (3) , 235-244
• https://doi.org/10.1006/jcrs.1999.0249

Abstract

Keywords

• FAT.
• FRACTURE PROPERTIES
• GLASSY STATE
• SHORT-DOUGH BISCUITS
• WATER CONTENT
• DIFFERENTIAL SCANNING CALORIMETRY
• FAT
• VOLUME FRACTION