Effects of resistant starch, apricot kernel flour, and fiber-rich fruit powders on low-fat cookie quality

Food Science and Biotechnology

Volumn 19, Issue 4, 2010, Pages 979-986

  Özboy Özbaş, Özen ^a   Seker, Ibrahim T ^b   Gökbulut, Incilay ^c  

^a AKSARAY UNIVERSITY   (Turkey)

^b CUMHURIYET UNIVERSITY   (Turkey)

^c INONU UNIVERSITY   (Turkey)

Author keywords

Apple powder; Apricot kernel flour; Apricot powder; Cookie quality; Dietary fiber; Resistant starch

Indexed keywords

APPLE POWDER; APRICOT KERNEL FLOUR; APRICOT POWDER; COOKIE QUALITY; DIETARY FIBER; RESISTANT STARCH;

FRUITS; HARDNESS; POWDERS;

STARCH;

MALUS X DOMESTICA; PRUNUS ARMENIACA;

EID: 79957641644     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-010-0137-4     Document Type: Article

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