Acceptability of peanut butter cookies prepared using mungbean paste as a fat ingredient substitute

Journal of the American Dietetic Association

Volumn 101, Issue 4, 2001, Pages 467-469

  Adair, Melissa ^a   Knight, Sue ^b   Gates, Gail ^b  

^a OKLAHOMA STATE UNIVERSITY   (United States)

^b OKLAHOMA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ADOLESCENT; ADULT; ARTICLE; COOKING; FAT SUBSTITUTE; FEMALE; HUMAN; LEGUME; LOW FAT DIET; MALE; MEDICINAL PLANT; MIDDLE AGED; PEANUT; TASTE;

ADOLESCENT; ADULT; ARACHIS HYPOGAEA; COOKERY; DIET, FAT-RESTRICTED; FABACEAE; FAT SUBSTITUTES; FEMALE; HUMANS; MALE; MIDDLE AGED; PLANTS, MEDICINAL; TASTE;

EID: 0035320745     PISSN: 00028223     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0002-8223(01)00120-1     Document Type: Article

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