Eating quality of muffins, cake, and cookies prepared with reduced fat and sugar
- 1 November 1993
- journal article
- research article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 93 (11) , 1313-1316
- https://doi.org/10.1016/0002-8223(93)91965-s
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Use of Vegetable Oils at Reduced Levels in Cake, Pie Crust, Cookies, and MuffinsJournal of Food Science, 1986
- Baked products for the fat-controlled, low-cholesterol dietJournal of the American Dietetic Association, 1978
- Performance of Fats in MuffinsJournal of the American Dietetic Association, 1965