Acceptability of fruit purees in peanut butter, oatmeal, and chocolate chip reduced-fat cookies

被引：17

作者：

Swanson, RB ^{[1
]}

Munsayac, LJ ^{[1
]}

机构：

[1] Univ Georgia, Dept Food & Nutr, Athens, GA 30602 USA

来源：

JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION | 1999年 / 99卷 / 03期

关键词：

D O I：

10.1016/S0002-8223(99)00087-5

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

[No abstract available]

引用

页码：343 / 345

页数：3

共 44 条

[1] Acceptability of reduced-fat peanut butter cookies by school nutrition managers
Swanson, RB
JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION, 1998, 98 (08) : 910 - 912
[2] Consumer acceptability of chocolate chip cookies using applesauce as a fat (butter) substitute
Hayek, Saeed A.
Ibrahim, Salam A.
EMIRATES JOURNAL OF FOOD AND AGRICULTURE, 2013, 25 (03): : 159 - 168
[3] Acceptability of oatmeal chocolate chip cookies prepared using pureed white beans as a fat ingredient substitute
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JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION, 2000, 100 (07) : 831 - 833
[4] Effect of a carbohydrate-based fat substitute and emulsifying agents on reduced-fat peanut butter cookies
Swanson, RB
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JOURNAL OF FOOD QUALITY, 1999, 22 (01) : 19 - 29
[5] Improved peanut flour for a reduced-fat peanut butter product
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[6] Reformulated oatmeal and chocolate chip cookies: staling effects
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[7] Instrumental and sensory assessment of oatmeal and chocolate chip cookies modified with sugar and fat replacers
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[8] Thermal resistance of shiga toxin-producing Escherichia coli, Salmonella and Enterococcus faecium in peanut butter, oatmeal raisin, and chocolate chip cookies
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LWT-FOOD SCIENCE AND TECHNOLOGY, 2023, 182
[9] Acceptability of peanut butter cookies prepared using mungbean paste as a fat ingredient substitute
Adair, M
Knight, S
Gates, G
JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION, 2001, 101 (04) : 467 - 469
[10] The effect of reduced-fat labelling on chocolate expectations
Norton, J. E.
Fryer, P. J.
Parkinson, J. A.
FOOD QUALITY AND PREFERENCE, 2013, 28 (01) : 101 - 105

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