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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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Bibliografski detalji
Izdano u:J Food Sci Technol
Glavni autori: Ashwath Kumar, K., Sudha, M. L.
Format: Artigo
Jezik:Inglês
Izdano: Springer India 2020
Teme:
Online pristup: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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