Influence of gluten-soy protein blends on the quality of reduced carbohydrates cookies

LWT

Volumn 40, Issue 2, 2007, Pages 353-360

  Singh, M ^a   Mohamed, A ^a  

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

Author keywords

Cookies; Farinograph; Fortify; Gluten; Soy protein isolates

Indexed keywords

CARBOHYDRATES; CHOLESTEROL; HARDNESS; METABOLISM; NUTRITION; PROTEINS;

COOKIES; FARINOGRAPH; FORTIFIED PRODUCTS; GLUTEN; SOY PROTEIN ISOLATES;

FOOD PRODUCTS;

GLYCINE MAX;

EID: 33749248898     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2005.09.013     Document Type: Article

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