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Formulation of Low Calorie Multigrain Cookies Using Sugar Replacer (Palm Candy) and Fat Replacer (Polydextrose) and Assessment of Physical and Sensory Parameters of Formulated Cookies

International Journal of Agricultural Science and Research Pub Date : 1900-01-01 DOI:10.24247/ijasraug201924
Indumathi. P , Saravankumar. R Indumathi. P , Saravankumar. R
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用糖替代品(棕榈糖)和脂肪替代品(聚葡萄糖)配制低热量杂粮饼干及配方饼干的物理和感官参数评价
本文章由计算机程序翻译，如有差异，请以英文原文为准。
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International Journal of Agricultural Science and Research
International Journal of Agricultural Science and Research
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