Rotary-moulded biscuits: Dough expansion, microstructure and sweetness perception as affected by sucrose:flour ratio and sucrose particle size

Publication date: Available online 27 May 2021Source: Food StructureAuthor(s): M. Teresa Molina, Sandra M. Vaz, Ángel Leiva, Pedro Bouchon

Source: Food Structure - May 28, 2021 Category: Food Science Source Type: research