Eating quality of biscuits and pastry prepared at reduced fat levels
- 1 August 1992
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 92 (8) , 993-995
- https://doi.org/10.1016/s0002-8223(21)00843-9
Abstract
No abstract availableKeywords
This publication has 2 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