Replacing sugar and fat in cookies: Impact on product quality and preference

Food Quality and Preference

Volumn 9, Issue 1-2, 1998, Pages 13-20

  Drewnowski, Adam ^c   Nordensten, Kristina ^a   Dwyer, Johanna ^b  

^a BETH ISRAEL DEACONESS MEDICAL CENTER   (United States)

^b TUFTS UNIVERSITY SCHOOL OF MEDICINE   (United States)

^c NONE

Author keywords

Cookie recipes; Fat; Flavor; Product acceptability; Sensory attributes; Sugar; Sweetness; Texture

Indexed keywords

EID: 0031889662     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/s0950-3293(97)00017-7     Document Type: Article

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