Acceptability of Oatmeal Chocolate Chip Cookies Prepared Using Pureed White Beans as a Fat Ingredient Substitute-Reference-Cited by-同舟云学术

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Acceptability of Oatmeal Chocolate Chip Cookies Prepared Using Pureed White Beans as a Fat Ingredient Substitute

Published:2000-07 Issue:7 Volume:100 Page:831-833
ISSN:0002-8223
Container-title:Journal of the American Dietetic Association
language:en
Short-container-title:Journal of the American Dietetic Association

Author:

RANKIN LINDA L,BINGHAM MELODY

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference16 articles.

1. Food consumption, Prices, and Expenditures, 1970-97;Putman,1999

2. Can you have your low-fat cake and eat it too? The role of fat-modified products;Sigman-Grant;J Am Diet Assoc.,1997

3. Fat-free reduced fat reach maturity;Katz;Food Technol.,1998

4. New product news totals, 1990-1998;Dornblaser;New Product News.,1999

5. Lowfat and delicious;Kostas;J Am Diet Assoc.,1997

Cited by 16 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. ТЕХНОЛОГІЧНІ ТА ЕКОНОМІЧНІ АСПЕКТИ ЗАСТОСУВАННЯ БОБОВИХ В ТЕХНОЛОГІЯХ ХАРЧОВОЇ ПРОДУКЦІЇ: МІНІ-ОГЛЯД;Journal of Chemistry and Technologies;2024-01-26

2. Influence of Nudging Strategies on Choice of a Saturated-Fat Modified Chocolate Chip Cookie in a University Dining Center;2023

3. Quality evaluation and acceptability of cookies produced from wheat (Triticum aestivum) flour substituted with avocado puree as fat substitute;Nutrition & Food Science;2022-11-15

4. Enrichment of Cakes and Cookies with Pulse Flours. A Review;Food Reviews International;2021-09-30

5. The Application of Pureed Butter Beans and a Combination of Inulin and Rebaudioside A for the Replacement of Fat and Sucrose in Sponge Cake: Sensory and Physicochemical Analysis;Foods;2021-01-26

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