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Effects of Composition and Baking Temperature on the Properties of Low‐Protein Cookies.

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Title: Effects of Composition and Baking Temperature on the Properties of Low‐Protein Cookies.
Authors: Shi, Cuiping1,2,3 (AUTHOR), Zi, Ye1,2,3 (AUTHOR), Liu, Zhenfeng4 (AUTHOR), Cai, Wei1,2,3 (AUTHOR) caiw1978@163.com, Zhong, Jian1,2,3 (AUTHOR) jzhong@shsmu.edu.cn
Source: Food Science & Nutrition. Jul2026, Vol. 14 Issue 7, p1-16. 16p.
Database: Academic Search Ultimate
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  Data: Effects of Composition and Baking Temperature on the Properties of Low‐Protein Cookies.
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PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=195655634
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        Value: 10.1002/fsn3.72069
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        Text: English
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              Text: Jul2026
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              Y: 2026
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