Physicochemical properties and sensory evaluation of fructoligosaccharide enriched cookies.
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Use of agroindustrial wastes (açai fiber and glycerol) in the preparation of cookiesFunctional properties of roselle (Hibiscus sabdariffa L.) seed and its application as bakery product.Quality of gingernut type biscuits as affected by varying fat content and partial replacement of honey with molasses.Physicochemical properties of cookies enriched with xylooligosaccharides.Evidence supporting oral sensitivity to complex carbohydrates independent of sweet taste sensitivity in humans.Potential functional bakery products as delivery systems for prebiotics and probiotics health enhancers.Isosweetness concentrations of sucrose and high-intensity sweeteners and antioxidant activity in white chocolate with functional properties
P2860
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P2860
Physicochemical properties and sensory evaluation of fructoligosaccharide enriched cookies.
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2011 nî lūn-bûn
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2011年の論文
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2011年学术文章
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2011年学术文章
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2011年学术文章
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2011年學術文章
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Physicochemical properties and ...... gosaccharide enriched cookies.
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Physicochemical properties and ...... gosaccharide enriched cookies.
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Physicochemical properties and ...... gosaccharide enriched cookies.
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Physicochemical properties and ...... gosaccharide enriched cookies.
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Physicochemical properties and ...... gosaccharide enriched cookies.
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Physicochemical properties and ...... gosaccharide enriched cookies.
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Physicochemical properties and ...... gosaccharide enriched cookies.
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10.1007/S13197-011-0277-4
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2011-02-11T00:00:00Z