Effect of dietary fibre addition on the selected nutritional properties of cookies

Journal of Food Engineering

Volumn 78, Issue 1, 2007, Pages 86-89

  Bilgiçli, Nermin ^a   Ibanoǧlu, Şenol ^b   Herken, Emine Nur ^b  

^a SELCUK UNIVERSITY   (Turkey)

^b GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

Antioxidant capacity; Digestibility; Phytic acid

Indexed keywords

ANTIOXIDANTS; CARBOXYLIC ACIDS; FOOD PRODUCTS; NUTRITION; PHENOLS; PROTEINS;

ANTIOXIDANT CAPACITY; DIGESTIBILITY; NUTRITIONAL PROPERTIES; PHYTIC ACID;

NATURAL FIBERS;

ANTIOXIDANTS; FOOD; NATURAL FIBERS; NUTRIENTS; PHENOLS; PROTEINS;

CITRUS LIMON; MALUS X DOMESTICA; TRITICUM AESTIVUM;

EID: 33745936536     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.09.009     Document Type: Article

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