Ghent University Academic Bibliography

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Gluten free cakes and cookies with pseudocereals and teff

Lori Daelemans (UGent) , Cleo Pannecoucke, Phara De Bock (UGent) , Ingrid De Leyn (UGent) , Melissa Camerlinck and Filip Van Bockstaele (UGent)

(2019) Gluten-free Cereal Products and Beverages, 5th international symposium, Abstracts.
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Effect of three plant-based shortenings and lard on cookie dough properties and cookies quality

YN Manaf, JMN Marikkar, S Mustafa, Filip Van Bockstaele (UGent) and Bangun Nusantoro (UGent)

(2019) INTERNATIONAL FOOD RESEARCH JOURNAL. 26(6). p.1795-1802
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Functionality of stearic acid-rich hardstock fats in sugar-snap cookies

Davy Van de Walle (UGent) , Filip Van Bockstaele (UGent) , Mia Eeckhout (UGent) and Koen Dewettinck (UGent)

(2016) Euro Fed Lipid congress, 14th, Abstracts.
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A comparison of palm-based and lard shortenings on cookie dough properties and cookies quality

NAM Yanty, JMN Marikkar, Bangun Nusantoro (UGent) , Filip Van Bockstaele (UGent) and Koen Dewettinck (UGent)

(2014) Food Structure and Functionality Forum Symposium, Abstracts.
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Efecto de la incorporación de grasas láuricas sobre las propiedades de la masa y la calidad de galletas

Lorena Sciarini (UGent) , Filip Van Bockstaele (UGent) , Bangun Nusantoro (UGent) and Koen Dewettinck (UGent)

(2012) Ciencia y Tecnología de los Alimentos, IV Congresso internacional, Actas.

Academic Bibliography

Gluten free cakes and cookies with pseudocereals and teff

Effect of three plant-based shortenings and lard on cookie dough properties and cookies quality

Functionality of stearic acid-rich hardstock fats in sugar-snap cookies

A comparison of palm-based and lard shortenings on cookie dough properties and cookies quality

Efecto de la incorporación de grasas láuricas sobre las propiedades de la masa y la calidad de galletas

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