EFFECT OF A CARBOHYDRATE‐BASED FAT SUBSTITUTE AND EMULSIFYING AGENTS ON REDUCED‐FAT PEANUT BUTTER COOKIES
- 1 March 1999
- journal article
- Published by Wiley in Journal of Food Quality
- Vol. 22 (1), 19-29
- https://doi.org/10.1111/j.1745-4557.1999.tb00923.x
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- EFFECT OF EMULSIFIERS ON THE TEXTURE OF COOKIESJournal of Food Science, 1977