Milk Proteins As Alternatives of Reducing Sugar in Cookies: Chemical and Technological Approaches

OBJECTIVES: This work aimed to evaluate nutritional and technological characteristics of cookies with low sugar content and added with milk proteins. METHODS: The cookies samples were made and evaluated at the Dietetic Laboratory and at the Bioactive Compounds Laboratory of the Institute of Food Sci...

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Veröffentlicht in:Curr Dev Nutr
Hauptverfasser: Hércules, Stael, Komeroski, Marina, Homem, Raisa, Schmidt, Helena, de Lira, Larissa, Farias, Deise, Rios, Alessandro, Oliveira, Viviani
Format: Artigo
Sprache:Inglês
Veröffentlicht: Oxford University Press 2021
Schlagworte:
Food Science and Nutrition
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC8180811/
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/cdn/nzab044_017
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