Partially defatted tomato seed flour as a fat replacer: effect on physicochemical and sensory characteristics of millet-based cookies

被引：0
|
作者：
M. Yashini
S. Sahana
S. D. Hemanth
C. K. Sunil
机构：
[1] Indian Institute of Food Processing Technology,Department of Food Engineering
来源：
Journal of Food Science and Technology | 2021年 / 58卷
关键词：
Fat mimetic; Wholefood fat replacer; Descriptive sensory evaluation; Reduced-fat cookie;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
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页码：4530 / 4541
页数：11
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