Indumathi. P , Saravankumar. R Indumathi. P , Saravankumar. R
{"title":"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","authors":"Indumathi. P , Saravankumar. R Indumathi. P , Saravankumar. R","doi":"10.24247/ijasraug201924","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":249001,"journal":{"name":"International Journal of Agricultural Science and Research","volume":"73 12","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"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\",\"authors\":\"Indumathi. P , Saravankumar. R Indumathi. P , Saravankumar. R\",\"doi\":\"10.24247/ijasraug201924\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":249001,\"journal\":{\"name\":\"International Journal of Agricultural Science and Research\",\"volume\":\"73 12\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1900-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Agricultural Science and Research\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.24247/ijasraug201924\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Agricultural Science and Research","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.24247/ijasraug201924","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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