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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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Bibliographic Details
Published in:J Food Sci Technol
Main Authors: Ashwath Kumar, K., Sudha, M. L.
Format: Artigo
Language:Inglês
Published: Springer India 2020
Subjects:
Online Access: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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