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Physicochemical properties and sensory evaluation of fructoligosaccharide enriched cookies
Short dough cookies were enriched with fructoligosaccharide (FOS), a prebiotic soluble fiber and a low calorie sweetener, at levels of 40%, 60%, and 80% sugar replacement basis. Cookies were analyzed for diameter, height, spread ratio, hardness, moisture and acidity of the extracted fat. The mean pe...
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| Autori principali: | , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer-Verlag
2011
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3550859/ https://ncbi.nlm.nih.gov/pubmed/23572841 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0277-4 |
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