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The sensory and physical properties of Shortbread biscuits cooked using different sucrose granule size fractions.
Tyuftin, Andrey A; Richardson, Aislinn M; O' Sullivan, Maurice G; Kilcawley, Kieran N; Gallagher, Eimear; Kerry, Joseph P.
  • Tyuftin AA; Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, College Road, Cork, Ireland.
  • Richardson AM; Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, College Road, Cork, Ireland.
  • O' Sullivan MG; Sensory Group, School of Food and Nutritional Sciences, University College Cork, Cork, T12 R220, Ireland.
  • Kilcawley KN; Sensory Group, School of Food and Nutritional Sciences, University College Cork, Cork, T12 R220, Ireland.
  • Gallagher E; Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, Fermoy, Cork, P61 C996, Ireland.
  • Kerry JP; Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin, Ireland.
J Food Sci ; 86(3): 705-714, 2021 Mar.
Article en En | MEDLINE | ID: mdl-33559180
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Sacarosa / Culinaria Límite: Humans Idioma: En Año: 2021 Tipo del documento: Article
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Sacarosa / Culinaria Límite: Humans Idioma: En Año: 2021 Tipo del documento: Article