Quality Characteristics of Low-Fat Muffin Containing Corn Bran Fiber
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200502637491638.pdf
Reference9 articles.
1. Eating quality of muffins, cake, and cookies prepared with reduced fat and sugar
2. Fat Replacers: Their Use In Foods and Role in Diabetes Medical Nutrition Therapy
3. Evaluation of the effects of fat replacers on the quality of wheat bread
4. Consumer Acceptability of Low Fat Foods Containing Inulin and Oligofructose
5. Textural properties of low-fat cookies containing carbohydrate- or protein-based fat replacers
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