Effect of oat to flour ratio on stickiness of the cookie dough
Texture attributes, such as stickiness of grain-based food is important to consumers and manufacturers (McManuis, 2001). Descriptive method such as Texture Profile Analysis (TPA) is used in order to describe the textural properties of the cookie dough. By using TPA, the structure of the food can be...
| Main Authors: | , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
Malaysian Society of Agricultural Engineers
2019
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| Online Access: | http://psasir.upm.edu.my/id/eprint/76536/1/MSAEC-13.pdf |