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Food Research International
This study aimed to investigate the impact of sucrose reduction on the sensory dynamics and consumer acceptance of short-dough biscuits, incorporating thaumatin as a flavor enhancer.
Cintia Akina Kawakami +4 more
semanticscholar +1 more source
This study aimed to investigate the impact of sucrose reduction on the sensory dynamics and consumer acceptance of short-dough biscuits, incorporating thaumatin as a flavor enhancer.
Cintia Akina Kawakami +4 more
semanticscholar +1 more source
International Journal of Biological Macromolecules
Steam explosion (SE) technology is an effective modification method for improving resource utilization of edible fungi processing by-products. In this study, the effect of SE-modified Tremella fuciformis (T.
Changrong Wang +4 more
semanticscholar +1 more source
Steam explosion (SE) technology is an effective modification method for improving resource utilization of edible fungi processing by-products. In this study, the effect of SE-modified Tremella fuciformis (T.
Changrong Wang +4 more
semanticscholar +1 more source
1992
Perhaps the most important — and most enjoyable — feature of baked flour products, like cakes and biscuits, is the texture, whether it is delicate, crunchy, chewy or crumbly.
openaire +1 more source
Perhaps the most important — and most enjoyable — feature of baked flour products, like cakes and biscuits, is the texture, whether it is delicate, crunchy, chewy or crumbly.
openaire +1 more source