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Properties of sugar-snap cookies as influenced by lauric-based shortenings

(2013) JOURNAL OF CEREAL SCIENCE. 58(2). p.234-240
Author
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Keywords
FATTY-ACIDS, SHORT DOUGHS, DEFORMATION, BISCUITS, LIPIDS, RHEOLOGICAL PROPERTIES, Rheological properties, Solid fat content, ookie properties, Shortening functionality

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Citation

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MLA
Sciarini, Lorena, et al. “Properties of Sugar-Snap Cookies as Influenced by Lauric-Based Shortenings.” JOURNAL OF CEREAL SCIENCE, vol. 58, no. 2, 2013, pp. 234–40, doi:10.1016/j.jcs.2013.07.005.
APA
Sciarini, L., Van Bockstaele, F., Nusantoro, B., Pérez, G. T., & Dewettinck, K. (2013). Properties of sugar-snap cookies as influenced by lauric-based shortenings. JOURNAL OF CEREAL SCIENCE, 58(2), 234–240. https://doi.org/10.1016/j.jcs.2013.07.005
Chicago author-date
Sciarini, Lorena, Filip Van Bockstaele, Bangun Nusantoro, Gabriela Tereza Pérez, and Koen Dewettinck. 2013. “Properties of Sugar-Snap Cookies as Influenced by Lauric-Based Shortenings.” JOURNAL OF CEREAL SCIENCE 58 (2): 234–40. https://doi.org/10.1016/j.jcs.2013.07.005.
Chicago author-date (all authors)
Sciarini, Lorena, Filip Van Bockstaele, Bangun Nusantoro, Gabriela Tereza Pérez, and Koen Dewettinck. 2013. “Properties of Sugar-Snap Cookies as Influenced by Lauric-Based Shortenings.” JOURNAL OF CEREAL SCIENCE 58 (2): 234–240. doi:10.1016/j.jcs.2013.07.005.
Vancouver
1.
Sciarini L, Van Bockstaele F, Nusantoro B, Pérez GT, Dewettinck K. Properties of sugar-snap cookies as influenced by lauric-based shortenings. JOURNAL OF CEREAL SCIENCE. 2013;58(2):234–40.
IEEE
[1]
L. Sciarini, F. Van Bockstaele, B. Nusantoro, G. T. Pérez, and K. Dewettinck, “Properties of sugar-snap cookies as influenced by lauric-based shortenings,” JOURNAL OF CEREAL SCIENCE, vol. 58, no. 2, pp. 234–240, 2013.
@article{4345772,
  author       = {{Sciarini, Lorena and Van Bockstaele, Filip and Nusantoro, Bangun and Pérez, Gabriela Tereza and Dewettinck, Koen}},
  issn         = {{0733-5210}},
  journal      = {{JOURNAL OF CEREAL SCIENCE}},
  keywords     = {{FATTY-ACIDS,SHORT DOUGHS,DEFORMATION,BISCUITS,LIPIDS,RHEOLOGICAL PROPERTIES,Rheological properties,Solid fat content,ookie properties,Shortening functionality}},
  language     = {{eng}},
  number       = {{2}},
  pages        = {{234--240}},
  title        = {{Properties of sugar-snap cookies as influenced by lauric-based shortenings}},
  url          = {{http://dx.doi.org/10.1016/j.jcs.2013.07.005}},
  volume       = {{58}},
  year         = {{2013}},
}

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