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

K. Ashwath Kumar, M. L. Sudha

2020Journal of Food Science and Technology48 citationsDOIOpen Access PDF

Topics & Concepts

SugarRheologyFood scienceChemistryBusinessMaterials scienceComposite materialFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications
Effect of fat and sugar replacement on rheological, textural and nutritional characteristics of multigrain cookies | Litcius