Pumpkin and Carrot Pomace Powders as a Source of Dietary Fiber and Their Effects on the Mixing Properties of Wheat Flour Dough and Cookie Quality

Food Science and Technology Research

Volumn 17, Issue 6, 2011, Pages 545-553

  Turksoy, Secil ^a   Özkaya, Berrin ^a  

^a ANKARA UNIVERSITY   (Turkey)

Author keywords

Carrot; Cookie quality; Dietary fiber; Mixing properties; Pumpkin

Indexed keywords

4-LEVEL; BREAKING STRENGTH; CARROT; CARROT POMACE; CHEMICAL COMPOSITIONS; CONTROL SAMPLES; DAUCUS CAROTA; DEVELOPMENT TIME; DIETARY FIBERS; FARINOGRAPHS; MIXING PROPERTY; ORGANOLEPTIC PROPERTIES; OVERALL ACCEPTABILITY; PUMPKIN; SENSORY EVALUATION; SPREAD RATIO; WHEAT FLOURS; WHEAT-FLOUR DOUGH;

MIXING;

INTERNET PROTOCOLS;

CUCURBITA; DAUCUS CAROTA; TRITICUM AESTIVUM;

EID: 84864022253     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.17.545     Document Type: Article

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