Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking
Giada Canali, Federica Balestra, Virginia Glicerina, Federica Pasini, María Fiorenza Caboni, Santina Romani
Topics & Concepts
Leavening agentTartaric acidFood scienceAmmonium bicarbonateChemistrySodium bicarbonateAmmoniumMaterials scienceOrganic chemistryFermentationRaw materialCitric acidFood composition and propertiesProteins in Food SystemsSensory Analysis and Statistical Methods