Properties of sugar-snap cookies as influenced by lauric-based shortenings
- Author
- Lorena Sciarini (UGent) , Filip Van Bockstaele (UGent) , Bangun Nusantoro (UGent) , Gabriela Tereza Pérez and Koen Dewettinck (UGent)
- Organization
- Keywords
- FATTY-ACIDS, SHORT DOUGHS, DEFORMATION, BISCUITS, LIPIDS, RHEOLOGICAL PROPERTIES, Rheological properties, Solid fat content, ookie properties, Shortening functionality
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-4345772
- MLA
- Sciarini, Lorena, Filip Van Bockstaele, Bangun Nusantoro, et al. “Properties of Sugar-snap Cookies as Influenced by Lauric-based Shortenings.” JOURNAL OF CEREAL SCIENCE 58.2 (2013): 234–240. Print.
- 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.
- 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): 234–240.
- 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.
- 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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