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Effect of fat and sugar replacement on rheological, textural and nutritional characteristics of multigrain cookies
Fat and sugar are responsible for the structure of cookies but make them nutritionally inferior. Therefore, in the present study, cookies with improved nutrition using whole wheat flour (WWF) and incorporation of multigrain mix (MM-oats, peas and fenugreek flours) at 0, 25, 50, 75 and 100% levels wa...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8196185/ https://ncbi.nlm.nih.gov/pubmed/34194098 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04769-9 |
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