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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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| Pubblicato in: | J Food Sci Technol |
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| Autori principali: | , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer India
2020
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| Soggetti: | |
| Accesso online: | 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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