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A comparison of the mechanical and sensory properties of baked and extruded confectionery products

机译：烘焙和挤出糖果产品的机械和感官特性的比较

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Saba Butt; Maria Charalambides; Idris K. Mohammed; Hugh Powell;
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年度 2017
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1. Quantifying the differences in structure and mechanical response of confectionery products resulting from the baking and extrusion processes [J] . Saba S. Butt, Idris K. Mohammed, Vivek Raghavan, Journal of food engineering . 2018,第deca期

机译：量化因烘烤和挤压过程而产生的糖果产品在结构和机械响应方面的差异
2. Relationship between Physical Properties and Mono- and Multilayer Water Contents for Baked Products Containing Commercial Confectionery at Several Temperatures [J] . Higo Atsuko, Wada Yoshiko, Sato Yukinori 日本食品科学工学会誌 . 2015,第4期

机译：含商品糖食的烘焙产品在不同温度下的物理性质与单层和多层水含量之间的关系
3. Relationship between Physical Properties and Mono- and Multilayer Water Contents for Baked Products Containing Commercial Confectionery at Several Temperatures [J] . Higo Atsuko, Wada Yoshiko, Sato Yukinori 日本食品科学工学会誌 . 2015,第4期

机译：含有商业糖果的物理性质与单层水含量与多重糖果的关系
4. A comparison of the mechanical and sensory properties of baked and extruded confectionery products [C] . Saba Butt, Maria Charalambides, Idris K. Mohammed, International ESAFORM Conference on Material Forming . 2017

机译：烘焙和挤出糖果产品的机械和感官特性的比较
5. Physio-chemical and sensory properties of a nutrient-fortified extruded product. [D] . Lassissi Akande, Tajudini. 2013

机译：营养强化挤出产品的理化和感官特性。
6. Quantifying the differences in structure and mechanical response of confectionery products resulting from the baking and extrusion processes [O] . Saba S. Butt, Idris K. Mohammed, Vivek Raghavan, -1

机译：量化因烘烤和挤压过程而产生的糖果产品在结构和机械响应方面的差异
7. Quantifying the differences in structure and mechanical response of confectionery products resulting from the baking and extrusion processes [O] . Saba S. Butt, Idris K. Mohammed, Vivek Raghavan, 2018

机译：量化烘焙和挤出工艺产生的糖果产品的结构和机械响应的差异

A comparison of the mechanical and sensory properties of baked and extruded confectionery products

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