Effect of oat to flour ratio on stickiness of the cookie dough

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Effect of oat to flour ratio on stickiness of the cookie dough

Texture attributes, such as stickiness of grain-based food is important to consumers and manufacturers (McManuis, 2001). Descriptive method such as Texture Profile Analysis (TPA) is used in order to describe the textural properties of the cookie dough. By using TPA, the structure of the food can be...

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Bibliographic Details
Main Authors:	Mohd Jais, Nurain, Mohd Basri, Mohd Salahuddin
Format:	Conference or Workshop Item
Language:	English
Published:	Malaysian Society of Agricultural Engineers 2019
Online Access:	http://psasir.upm.edu.my/id/eprint/76536/ http://psasir.upm.edu.my/id/eprint/76536/1/MSAEC-13.pdf

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