NDLI: EFFECT OF A CARBOHYDRATE-BASED FAT SUBSTITUTE AND EMULSIFYING AGENTS ON REDUCED-FAT PEANUT BUTTER COOKIES

Content Provider	Scilit
Author	Swanson, Ruthann B. Garden, Lou Ann Parks, Sheryl S.
Copyright Year	1999
Description	Journal: Journal of Food Quality
Ending Page	29
Starting Page	19
ISSN	2573508X
e-ISSN	17454557
DOI	10.1111/j.1745-4557.1999.tb00923.x
Journal	Journal of Food Quality
Issue Number	1
Volume Number	22
Language	English
Publisher	Wiley-Blackwell
Publisher Date	1999-03-01
Access Restriction	Open
Subject Keyword	Journal: Journal of Food Quality Hardware and Architecturee
Content Type	Text
Resource Type	Article
Subject	Safety, Risk, Reliability and Quality Food Science

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EFFECT OF A CARBOHYDRATE-BASED FAT SUBSTITUTE AND EMULSIFYING AGENTS ON REDUCED-FAT PEANUT BUTTER COOKIES