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Journal: Foods, 2021
Volume: 10
Number: 2692
2692
Article: Effect of Structurally Different Pectin on Dough Rheology, Structure, Pasting and Water Distribution Properties of Partially Meat-Based Sugar Snap Cookies
Authors: by Asad Nawaz, Enpeng Li, Ibrahim Khalifa, Noman Walayat, Jianhua Liu, Nilofar, Hafiz Muhammad Ahsan, Sana Irshad, Hassan Barakat, José M. Lorenzo, Mirian Pateiro, Shahida Anusha Siddiqui and Muhammad Inam-Ur-Raheem
Link: https://www.mdpi.com/2304-8158/10/11/2692

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