Effects of fiber-rich apple and apricot powders on cookie quality

Food Science and Biotechnology

Volumn 18, Issue 4, 2009, Pages 948-953

  Seker, Ibrahim T ^b   Özboy Özbaş, Özen ^a   Gökbulut, Incilay ^a   Öztürk, Serpil ^c   Köksel, Hamit ^d  

^a INONU UNIVERSITY   (Turkey)

^b CUMHURIYET UNIVERSITY   (Turkey)

^c SAKARYA UNIVERSITY   (Turkey)

^d HACETTEPE UNIVERSITY   (Turkey)

Author keywords

Apple powder; Apricot powder; Cookie quality; Total dietary fiber

Indexed keywords

APPLE POWDER; APRICOT FRUITS; APRICOT POWDER; COLOR VALUES; COOKIE QUALITY; DIETARY FIBERS; LOWER HARDNESS; PHYSICAL CHARACTERISTICS; SENSORY PROPERTIES; SENSORY SCORES; SPREAD RATIO; TEXTURAL PROPERTIES; TOTAL DIETARY FIBER;

FIBERS; POWDERS;

FRUITS;

MALUS X DOMESTICA; PRUNUS ARMENIACA;

EID: 79954589248     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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