Effect of fat and sugar replacement on rheological, textural and nutritional characteristics of multigrain cookies.

Ashwath Kumar, K; Sudha, M L

Ashwath Kumar, K; Sudha, M L.

Afiliação

Ashwath Kumar K; Flour Milling, Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, Mysore, 570 020 India.
Sudha ML; Flour Milling, Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, Mysore, 570 020 India.

J Food Sci Technol ; 58(7): 2630-2640, 2021 Jul.

Article em En | MEDLINE | ID: mdl-34194098

Palavras-chave

Dietary fibre; Fat replacement; Fatty acid profile; Multigrain cookies; Sugar replacement

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2021 Tipo de documento: Article País de publicação: Índia

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