CONTENIDO:Technology of Cookie and Cracker Production / Hamed Faridi
Structure-Function Relationships of Cookie and Cracker Ingredients / Louise Slade and Harry Levine
Microstructure of Cookies, Crackers, and Their Doughs / Hamed Faridi and Jon M Faubion
Influence of Fat and Oil Physicochemical Properties on Cookie and Cracker Manufacture / Peter S Given, Jr
Mechanism of Sugar Functionality in Cookies / R Carl Hoseney and Debi E Rogers
Redox System in Cookie and Cracker Dough / Clyde E Stauffer
Creaming, Emulsions, and Emulsifiers / Basil S Kamel
Rheological Properties of Cookie and Cracker Doughs / Juan A Menjivar and Hamed Faridi
Physicochemical Changes of Saltine Cracker Doughs during Processing / D E Rogers and R C Hoseney
Sheeting of Cookie and Cracker Doughs / Leon Levine and Bruce A Drew
Mathematical Modeling of Cookie and Cracker Ovens / R Lawson
The Mechanism of Nonenzymatic Browning Reactions Occurring during Cookie and Cracker Making / Milton S Feather
Objective Assessment of Cookie and Cracker Texture / Charles S Gaines
