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Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their

Giada Canali1, Federica Balestra2, Virginia Glicerina1

  • 1Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Via Quinto Bucci 336, 47521 Cesena, FC Italy.

Journal of Food Science and Technology
|September 9, 2020
PubMed

Keywords:
Aroma profilePeleg modelQualitySoaking process

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