Impact of xylitol replacement on physicochemical, sensory and microbial quality of cookies

Pakistan Journal of Nutrition

Volumn 9, Issue 6, 2010, Pages 605-610

  Mushtaq, Zarina ^a   Salim Ur Rehman, ^a   Zahoor, Tahir ^a   Jamil, Amir ^a  

^a UNIVERSITY OF AGRICULTURE   (Pakistan)

Author keywords

Microbiological; Physico chemical; Replacement; Sensory; Xylitol

Indexed keywords

FRUCTOSE; NITROGEN; SUCROSE; XYLITOL;

ARTICLE; CHEMICAL ANALYSIS; COMPARATIVE EFFECTIVENESS; CONTROLLED STUDY; FAT CONTENT; FOOD ANALYSIS; FOOD COLOR; FOOD COMPOSITION; FOOD CONTAMINATION; FOOD MICROBIOTECHNOLOGY; FOOD PROCESSING; FOOD QUALITY; FOOD SAFETY; FOOD STORAGE; HARDNESS; MICROBIAL CONTAMINATION; MOISTURE; NUTRITIONAL VALUE; ORGANOLEPTIC PROPERTY; PHYSICAL CHEMISTRY; SENSORY EVALUATION; SHELF LIFE; WATER CONTENT; WHEAT;

EID: 77958076830     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2010.605.610     Document Type: Article

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