Effect of Structurally Different Pectin on Dough Rheology, Structure, Pasting and Water Distribution Properties of Partially Meat-Based Sugar Snap Cookies

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Document type:: Zeitschriftenaufsatz
Author(s):: Nawaz, Asad; Li, Enpeng; Khalifa, Ibrahim; Walayat, Noman; Liu, Jianhua; Nilofar; Muhammad Ahsan, Hafiz; Irshad, Sana; Barakat, Hassan; Lorenzo, José M.; Pateiro, Mirian; Siddiqui, Shahida Anusha; Inam-Ur-Raheem, Muhammad
Title:: Effect of Structurally Different Pectin on Dough Rheology, Structure, Pasting and Water Distribution Properties of Partially Meat-Based Sugar Snap Cookies
Journal title:: Foods
Year:: 2021
Journal volume:: 10
Journal issue:: 11
Pages contribution:: 2692
Fulltext / DOI:: doi:10.3390/foods10112692
Publisher:: MDPI AG
E-ISSN:: 2304-8158
Date of publication:: 04.11.2021
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