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Volumn 98, Issue 8, 1998, Pages 910-912

Acceptability of reduced-fat peanut butter cookies by school nutrition managers

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; CHILD NUTRITION; CONTROLLED STUDY; DIETITIAN; FAT INTAKE; FOOD ANALYSIS; HUMAN; NUTRITIONAL VALUE; OBESITY; SCHOOL; UNITED STATES;

EID: 0031950463     PISSN: 00028223     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0002-8223(98)00209-0     Document Type: Article
Times cited : (15)

References (20)
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  • 2
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    • Washington, DC: US Depts of Agriculture and Health and Human Services; Home and Garden Bulletin No. 232
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    • (1995) Nutrition and Your Health. Dietary Guidelines for Americans. 4th Ed.
  • 3
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    • Continuing education needs of school food service supervisors
    • Sneed J. Continuing education needs of school food service supervisors. School Food Service Res Rev. 1992;16(1):23-28.
    • (1992) School Food Service Res Rev , vol.16 , Issue.1 , pp. 23-28
    • Sneed, J.1
  • 4
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    • Child nutrition programs: School meal initiatives for healthy children; final rule
    • Child nutrition programs: school meal initiatives for healthy children; final rule, 60 Federal Register 31188 (1995) (codified at 7 CFR 210,220).
    • (1995) Federal Register , vol.60 , pp. 31188
  • 5
    • 2642693677 scopus 로고
    • Factors affecting participation in the National School Lunch and School Breakfast Programs
    • Smith ER. Factors affecting participation in the National School Lunch and School Breakfast Programs. School Food Service Res Rev. 1992;16(2):91-100.
    • (1992) School Food Service Res Rev , vol.16 , Issue.2 , pp. 91-100
    • Smith, E.R.1
  • 8
    • 0009157526 scopus 로고
    • Washington, DC: US Dept of Agriculture. USDA Food and Nutrition Service Program Aid publication No. 1371
    • Quantity Recipes for School Food Service. Washington, DC: US Dept of Agriculture; 1988. USDA Food and Nutrition Service Program Aid publication No. 1371.
    • (1988) Quantity Recipes for School Food Service
  • 10
    • 0003020621 scopus 로고
    • Fat replacers and fat substitutes
    • Clark D. Fat replacers and fat substitutes. Food Technol. 1994;48(12):86.
    • (1994) Food Technol , vol.48 , Issue.12 , pp. 86
    • Clark, D.1
  • 11
    • 0002918683 scopus 로고
    • Use of carbohydrate-based fat substitutes and emulsifying agents in reduced-fat shortbread cookies
    • Sanchez C, Klopfenstein CF, Walker CE. Use of carbohydrate-based fat substitutes and emulsifying agents in reduced-fat shortbread cookies. Cereal Chem. 1995;72:25-29.
    • (1995) Cereal Chem , vol.72 , pp. 25-29
    • Sanchez, C.1    Klopfenstein, C.F.2    Walker, C.E.3
  • 13
    • 0009224816 scopus 로고
    • Using surfactants to improve the quality of cookies made from hard wheat flours
    • Tsen CC, Bauck LJ, Hoover WJ. Using surfactants to improve the quality of cookies made from hard wheat flours. Cereal Chem. 1975;52:629-637.
    • (1975) Cereal Chem , vol.52 , pp. 629-637
    • Tsen, C.C.1    Bauck, L.J.2    Hoover, W.J.3
  • 14
    • 3843097086 scopus 로고    scopus 로고
    • Fats, oils and fat replacers
    • Giese J. Fats, oils and fat replacers. Food Technol. 1996;50(4)78-83.
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  • 19
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    • Sensory and physical properties of chocolate chip cookies made with vegetable shortening or fat replacers at 50 and 75% levels
    • Armbister WL, Setser CS. Sensory and physical properties of chocolate chip cookies made with vegetable shortening or fat replacers at 50 and 75% levels. Cereal Chem. 1992;71:344-351.
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    • Armbister, W.L.1    Setser, C.S.2
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    • Can you have your low-fat cake and eat it too? The role of fat-modified products
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.