Baked Products
Author:
Publisher
Wiley
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/9781119780045.ch18
Reference76 articles.
1. Acceptability of Peanut Butter Cookies Prepared Using Mungbean Paste as a Fat Ingredient Substitute
2. Formulation of reduced-calorie biscuits using artificial sweeteners and fat replacer with dairy–multigrain approach
3. Effects of candelilla wax/canola oil oleogel on the rheology, texture, thermal properties and in vitro starch digestibility of wheat sponge cake bread
4. Ari H.O. Işlek E. Özatkan Y. Bilir K. Demirkesen Mert I. Özcan Cetin E.H. Yildrim H.H. andErguder T.(2021).EVIPNet evidence brief for policy: Reducing the consumption of trans‐fats and their negative impacts on health in Turkey.Copenhagen:WHO Regional Office for Europe. License: CC BY‐NC‐SA 3.0 IGO.
5. Utilization of Modified Wheat and Tapioca Starches as Fat Replacements in Bread Formulation
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