- Article
Viscoelastic Properties of Biscuit Doughs with Different Lipidic Profiles Fortified with a Casein Hydrolysate
- Ricardo Troncoso,
- Ana Torrado,
- Nelson Pérez-Guerra and
- Clara A. Tovar
The effects of using a hard (artisanal) margarine (which has a higher lipidic and lower aqueous contents) and using a soft (commercial) margarine (which has a lower lipidic and higher aqueous contents), along with a casein hydrolysate, on the rheolog...

