Moisture retention and consumer acceptability of chocolate bar cookies prepared with okra gum as a fat ingredient substitute

Journal of the American Dietetic Association

Volumn 102, Issue 9, 2002, Pages 1301-1303

  Romanchik Cerpovicz, Joelle E ^a,b   Tilmon, Ranelda W ^a   Baldree, Karen A ^a  

^a GEORGIA SOUTHERN UNIVERSITY   (United States)

^b Dept of Fam and Consumer Sciences ^*  (United States)

Author keywords

[No Author keywords available]

Indexed keywords

MARGARINE; WATER;

ARTICLE; CACAO; CONSUMER; DIETARY INTAKE; EGG YOLK; FAT INTAKE; FOOD INTAKE; FOOD QUALITY; MOISTURE; OKRA; ARTERIOSCLEROSIS; FAT SUBSTITUTE; FOOD HANDLING; HUMAN; ODOR; TASTE;

ABELMOSCHUS; THEOBROMA CACAO;

ABELMOSCHUS; ARTERIOSCLEROSIS; CONSUMER SATISFACTION; FAT SUBSTITUTES; FOOD TECHNOLOGY; HUMANS; ODORS; TASTE; WATER;

EID: 4544256355     PISSN: 00028223     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0002-8223(02)90287-7     Document Type: Article

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