Literature DB >> 11320956

Acceptability of peanut butter cookies prepared using mungbean paste as a fat ingredient substitute.

M Adair1, S Knight, G Gates.   

Abstract

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Year:  2001        PMID: 11320956     DOI: 10.1016/S0002-8223(01)00120-1

Source DB:  PubMed          Journal:  J Am Diet Assoc        ISSN: 0002-8223


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  2 in total

1.  Partially defatted tomato seed flour as a fat replacer: effect on physicochemical and sensory characteristics of millet-based cookies.

Authors:  M Yashini; S Sahana; S D Hemanth; C K Sunil
Journal:  J Food Sci Technol       Date:  2021-01-06       Impact factor: 2.701

2.  Application of peanut butter to improve fatty acid composition of biscuits.

Authors:  H P Gajera; M B Kapopara; V H Patel
Journal:  J Food Sci Technol       Date:  2010-07-29       Impact factor: 2.701

  2 in total

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