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Sugar-Snap Cookie Dough Setting: The Impact of Sucrose on Gluten Functionality
- Pareyt, Bram, Brijs, Kristof, Delcour, Jan A.
- Journal of agricultural and food chemistry 2009 v.57 no.17 pp. 7814-7818
- cookies, dough, sucrose, gluten, physicochemical properties, crosslinking, sugar content, food composition, baking quality, protein structure