Rotary-moulded biscuits: Dough expansion, microstructure and sweetness perception as affected by sucrose:flour ratio and sucrose particle size
Maria Molina, Sandra M. Vaz, Ángel Leiva, Pedro Bouchon
Topics & Concepts
SweetnessSucroseFood scienceMicrostructureStarchSugarStarch gelatinizationParticle sizeMaterials scienceChemistryDifferential scanning calorimetryTasteComposite materialPhysical chemistryPhysicsThermodynamicsFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications