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Effect of different resistant starch sources and wheat bran on dietary fibre content and in vitro glycaemic index values of cookies
(Academic Press, 2019)Cross-linked starches produced in lab-scale from corn and wheat starches with TDF contents of 80.4% and 83.6% were used in cookie formulation to obtain high fibre and low glycaemic index (GI) cookies. Different resistant ... -
Minimisation of vitamin losses in fortified cookies by response surface methodology and validation of the determination methods
(Springer, 2021)Food fortification is one of the global strategies to decrease micronutrient deficiency in the society. Flour, cereal products including cookies, are significant vehicles for food fortification. In this study, flour was ...