Rheological and physical evaluation of jet-cooked oat bran in low calorie cookies

International Journal of Food Science and Technology

Volumn 41, Issue 5, 2006, Pages 553-559

  Lee, Suyong ^a   Inglett, George E ^a  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

Author keywords

Cookie; Fat replacer; Nutrim oat bran; Rheology

Indexed keywords

EID: 33645557980     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.01105.x     Document Type: Article

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