Moisture Retention and Consumer Acceptability of Chocolate Bar Cookies Prepared With Okra Gum as a Fat Ingredient Substitute-Reference-Cited by-同舟云学术

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Moisture Retention and Consumer Acceptability of Chocolate Bar Cookies Prepared With Okra Gum as a Fat Ingredient Substitute

Published:2002-09 Issue:9 Volume:102 Page:1301-1303
ISSN:0002-8223
Container-title:Journal of the American Dietetic Association
language:en
Short-container-title:Journal of the American Dietetic Association

Author:

ROMANCHIK-CERPOVICZ JOELLE E,TILMON RANELDA W,BALDREE KAREN A

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference23 articles.

1. Diet and the prevention of cardiovascular diseases;Paradis;Can J Cardiol.,1999

2. Nutrition and your health,2000

3. Second Report of the Expert Panel on Detection, Evaluation, and Treatment of High Blood Cholesterol in Adults (ATP-11),1993

4. Cookie market rebounds;Malovany;Bakery Prod Market.,1995

5. Fats & oils;Stauffer,1996

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