Changes in baking products of cookie dough prepared from different materials.

• 1 January 1988
• journal article
• Published by Japanese Society for Food Science and Technology in NIPPON SHOKUHIN KOGYO GAKKAISHI
• Vol. 35  (4) , 235-241
• https://doi.org/10.3136/nskkk1962.35.4_235

Abstract

Keywords

• DOUGH PREPARED
• BAKING PRODUCTS
• COOKIE DOUGH
• DIFFERENT MATERIALS
• CHANGES IN BAKING