1 |
2001. SAS User's Guide. Statistical Analysis System Institute. Cary, NC, USA
|
2 |
Schanot MA. 1981. Sweetener functionality. AIB Research Dept. Technical Bulletin. Vol. 3, No. 3. Am. Inst. Baking, Manhattan, KS
|
3 |
Sukie N, Shunro K. 1992. Effect of various sugars on the quality of baked cookies. Cereal Chem 69:160-163
|
4 |
Vetter, JL, Theresa S, Dories B. 1986. Effect of sweetener syrups on quality characteristics of soft cookies. Technical Bulletin, American Institute of Baking 8:1-13
|
5 |
Curley LP, Hoseney RC. 1984. Effects of corn sweeteners on cookie quality. Cereal Chem 61:274-278
|
6 |
Gaines CS. 1990. Influence of chemical and physical modification of soft wheat protein of sugar-snap cookie dough consistency, cookie size, and hardness. Cereal Chem 67:73-77
|
7 |
Henry RE. 1976. High fructose corn syrup. New sweetener for the baker. Bakers Dig 52:25-30
|
8 |
Hugh B, James L, Vetter MU, Gerald M. 1983. Effect of sugar and mixing variables on cookie spread. Technical Bulletin, American Institute of Baking 5:1-8
|
9 |
James LV, Jeff Z. 1989b. Chemical Levening of cookies and crackers. Technical Bulletin, American Institute of Baking 7:1-9
|
10 |
Miller RA. 1984. Effect of formula water content on the spread of sugar-snap cookies. Cereal Chem 61:274-278
|
11 |
Olewink MC, Kulp K. 1984. The effect of mixing time and ingredients variation on farinograms of cookie dough. Cereal Chem 61:532-535
|
12 |
Pareyta B, Goovaerts M, Broekaert WF, Delcour JA. 2010b. Arabinoxylan oligosaccharides(AXOS) as a potential sucrose replacer in sugar-snap cookies. LWT Food Sci Technol 44: 725-728
|
13 |
Pareyta B, Talhaouia F, Kerckhofsb G, Brijsa K, Goesaerta H, Weversb M, Delcoura JA. 2009a. The role of sugar and fat in sugar-snap cookies: Structural and textural properties. J Food Engin 90:400-408
DOI
ScienceOn
|
14 |
Abboud AM, Hoseney RC. 1984. Differential scanning calorimetry of sugar cookies and cookie doughs. Cereal Chem 61:34-39
|
15 |
Abboud AM, Rubenthaler GL, Hoseney RC. 1985a. Effects of fat and sugar in sugar in sugar-snap cookies and evaluation of tests to measure cookies flour quality. Cereal Chem 62:124-129
|
16 |
Abboud AM, Rubenthaler GL, Hoseney RC. 1985b. Factors affecting cookie flour quality. Cereal Chem 62:130-138
|
17 |
Bloksma AH. 1990. Dough structure, dough rheology and baking quality. Cereal Food World 35:237-245
|
18 |
AACC. 1983. Approved Methods of the AACC, 8th ed
|