Pureed Cannellini Beans Can Be Substituted for Shortening in Brownies
- 31 August 2005
- journal article
- Published by Elsevier BV in Journal of the American Dietetic Association
- Vol. 105 (8), 1295-1298
- https://doi.org/10.1016/j.jada.2005.05.002
Abstract
No abstract availableKeywords
This publication has 13 references indexed in Scilit:
- Primary Prevention of HypertensionClinical and Public Health Advisory From the National High Blood Pressure Education ProgramJAMA, 2002
- Lipoproteins, nutrition, and heart diseaseThe American Journal of Clinical Nutrition, 2002
- Dietary fats and cancerCurrent Opinion in Lipidology, 2001
- Acceptability of Fruit Purees in Peanut Butter, Oatmeal, and Chocolate Chip Reduced-fat CookiesJournal of the American Dietetic Association, 1999
- EFFECT OF A CARBOHYDRATE‐BASED FAT SUBSTITUTE AND EMULSIFYING AGENTS ON REDUCED‐FAT PEANUT BUTTER COOKIESJournal of Food Quality, 1999
- Acceptability of Reduced-fat Peanut Butter Cookies by School Nutrition ManagersJournal of the American Dietetic Association, 1998
- Position of The American Dietetic Association: Fat ReplacersJournal of the American Dietetic Association, 1998
- Replacing Fat With Food Technology: A brief review of new fat replacement ingredientsJournal of the American Dietetic Association, 1997
- Effect of Fat Replacement on Sensory Attributes of Chocolate Chip CookiesJournal of the American Dietetic Association, 1996
- Digestible and undigestible carbohydrates in autoclaved legumes, potatoes and cornFood Chemistry, 1990