Impact of flavour solvent on biscuit micro-structure as measured by X-ray micro-computed tomography and the distribution of vanillin and HMF (HPLC)
The influence of flavour solvent, propylene glycol (PG) and triacetin (TA), was investigated on the micro-structure (as measured by X-ray micro-Computed Tomography, X-ray μCT) and aroma compound distribution (as measured by HPLC) within shortcake biscuits. X-ray μCT scanning showed biscuits made wit...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Published: |
Springer Verlag (Germany)
2012
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| Online Access: | https://eprints.nottingham.ac.uk/2629/ |