Mechanical and microstructural changes of cheese cracker dough during baking
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DOI: 10.1016/j.lwt.2017.07.035
Abstract: Abstract Baked food snacks constitute an important market as a popular consumer product. The mechanical properties of cheese cracker dough at different stages of baking have been investigated as they can relate to the product's… read more here.
Keywords: changes cheese; microstructural changes; cheese cracker; mechanical microstructural ... See more keywords