Rheological and Textural Properties of Short (Cookie) Dough Made with Two Types of Resistant Starch
Version of Record online: 15 OCT 2012
© 2012 Wiley Periodicals, Inc.
Journal of Texture Studies
Volume 44, Issue 2, pages 115–123, April 2013
How to Cite
Milašinović Šeremešić, M., Dokić, L., Nikolić, I., Radosavljević, M. and Šoronja Simović, D. (2013), Rheological and Textural Properties of Short (Cookie) Dough Made with Two Types of Resistant Starch. Journal of Texture Studies, 44: 115–123. doi: 10.1111/jtxs.12003
- Issue online: 3 APR 2013
- Version of Record online: 15 OCT 2012
- Manuscript Accepted: 9 SEP 2012
- Manuscript Received: 27 FEB 2012
- Ministry of Education and Science of Republic of Serbia. Grant Number: TR31069
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