Effect of particle size of Eucommia ulmoides leaf micro-powder on dough characteristics and biscuit quality of shortbread biscuits
This study systematically investigated the effects of particle sizes of Eucommia ulmoides leaf micro-powder (EULM) on shortbread biscuit quality. Results showed that as particle size decreased, dough ΔE value increased, biscuit browning degree reduced, and dough viscosity, G′ and G″ values rose, bei...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-07-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525005620 |
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