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

M. Yashini, S Sahana, S. D. Hemanth, C. K. Sunil

2021Journal of Food Science and Technology28 citationsDOIOpen Access PDF

Topics & Concepts

Food scienceFat substituteChemistryQuantitative Descriptive AnalysisWheat flourSensory analysisFlavorFood composition and propertiesFood and Agricultural SciencesFood Drying and Modeling
Partially defatted tomato seed flour as a fat replacer: effect on physicochemical and sensory characteristics of millet-based cookies | Litcius