Incorporation of okara into gluten-free cookies with high quality and nutritional value

Journal of Food Quality

Volumn 2017, Issue , 2017, Pages

  Ostermann Porcel, María V ^a   Quiroga Panelo, Natalia ^a   Rinaldoni, Ana N ^a   Campderrós, Mercedes E ^a  

^a UNIVERSIDAD NACIONAL DE SAN LUIS   (Argentina)

Author keywords

[No Author keywords available]

Indexed keywords

NUTRITION; PROTEINS;

DIFFERENT PROPORTIONS; FIBER CONTENTS; FUNCTIONAL CHARACTERISTICS; FUNCTIONAL PROPERTIES; NUTRITION VALUE; NUTRITIONAL VALUE; PARTIAL REPLACEMENT; WASTE PRODUCTS;

SENSORY ANALYSIS;

EID: 85013444446     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1155/2017/4071585     Document Type: Article

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