EFFECTS OF ZERO-TRANSINTERESTERIFIED AND NON-INTERESTERIFIED SHORTENINGS AND BREWER'S SPENT GRAIN ON COOKIE QUALITY
Author:
Publisher
Wiley
Subject
General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4522.2009.01148.x/fullpdf
Reference52 articles.
1. Utilization of palm oil and palm products in shortenings and margarines;AINI;Eur. J. Lipid Sci. Technol,2007
2. Excretion and degradation of dietary fiber constituents in ileostomy subjects consuming low fiber diet with and without brewer's spent grain;AMAN;J. Nutr,1994
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