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Effect of solid fat content on the viscoelasticity of margarine and impact on the rheological properties of cookie dough and fracture property of cookie at various temperature and water activity conditions

Research article (Journal of Food Measurement & Characterization, 2020) · cited 16× · AI/ML
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Effect of solid fat content on the viscoelasticity of margarine and impact on the rheological properties of cookie dough and fracture property of cookie at various temperature and water activity conditions

Summary

Effect of solid fat content on the viscoelasticity of margarine and impact on the rheological properties of cookie dough and fracture property of cookie at various temperature and water activity conditions is a scholarly article[1].

Key Facts

  • Effect of solid fat content on the viscoelasticity of margarine and impact on the rheological properties of cookie dough and fracture property of cookie at various temperature and water activity conditions's instance of is recorded as scholarly article[2].

References

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Direct Wikidata claims

  1. [2] ↑ . wikidata.org.

Class ancestry

  1. [1] ↑ . Wikidata. wikidata.org.

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APA 4ort.xyz Knowledge Graph. (2026). Effect of solid fat content on the viscoelasticity of margarine and impact on the rheological properties of cookie dough and fracture property of cookie at various temperature and water activity conditions. Retrieved May 24, 2026, from https://4ort.xyz/entity/effect-of-solid-fat-content-on-the-viscoelasticity-of-margarine-and-impact-on-the-rheological-properties-of-cookie-dough
MLA “Effect of solid fat content on the viscoelasticity of margarine and impact on the rheological properties of cookie dough and fracture property of cookie at various temperature and water activity conditions.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/effect-of-solid-fat-content-on-the-viscoelasticity-of-margarine-and-impact-on-the-rheological-properties-of-cookie-dough.
BibTeX @misc{4ortxyz_effect-of-solid-fat-content-on-the-viscoelasticity-of-margarine-and-impact-on-the-rheological-properties-of-cookie-dough_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Effect of solid fat content on the viscoelasticity of margarine and impact on the rheological properties of cookie dough and fracture property of cookie at various temperature and water activity conditions}}, year = {2026}, url = {https://4ort.xyz/entity/effect-of-solid-fat-content-on-the-viscoelasticity-of-margarine-and-impact-on-the-rheological-properties-of-cookie-dough}, note = {Accessed: 2026-05-24}}
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