Raspberry Pomace As A Potential Fiber Source For Cookies Enrichment;Wykorzystanie Wytłoków Z Malin Do Wzbogacania Ciastek Kruchych W Błonnik Pokarmowy

Acta Scientiarum Polonorum, Technologia Alimentaria

Volumn 9, Issue 4, 2010, Pages 451-462

  Górecka, Danuta ^a   Pachołek, Bogdan ^b   Dziedzic, Krzysztof ^a   Górecka, Milena ^b  

^a POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

^b POZNA UNIVERSITY OF ECONOMICS AND BUSINESS   (Poland)

Author keywords

Cookies; High fiber preparations; Sensory assessment

Indexed keywords

ANIMAL FEEDING; CONTROL SAMPLES; COOKIES; DIETARY FIBERS; DIETARY FIBRE; FOOD INDUSTRIES; FRUIT PROCESSING; HIGH-CONTENT; HIGH-FIBER PREPARATIONS; IN-FIBER; NEGATIVE INFLUENCE; NUTRITIONAL PROPERTIES; ORGANOLEPTIC CHARACTERISTICS; POTENTIAL FIBERS; SENSORY ASSESSMENT; SOLUBLE DIETARY FIBRE; TECHNOLOGICAL PROPERTIES;

BYPRODUCTS; DETERGENTS; FOOD PROCESSING; FRUITS; NUTRITION; RATING;

FIBERS;

ANIMALIA; RUBUS GLAUCUS;

EID: 78249243427     PISSN: 16440730     EISSN: 18989594     Source Type: Journal    
DOI: None     Document Type: Article

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