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Partially defatted tomato seed flour as a fat replacer: eff..:
Yashini, M.
;
Sahana, S.
;
Hemanth, S. D.
.
Journal of Food Science and Technology. 58 (2021) 12 - p. 4530-4541 , 2021
Link:
https://doi.org/10.1007/s13197-020-04936-y
RT Journal T1 <Title>Partially defatted tomato seed flour as a fat replacer: effect on physicochemical and sensory characteristics of millet-based cookies</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1007_s13197-020-04936-y&Exemplar=1&LAN=DE A1 Yashini, M. A1 Sahana, S. A1 Hemanth, S. D. A1 Sunil, C. K. PB Springer Science and Business Media LLC YR 2021 SN 0022-1155 SN 0975-8402 JF Journal of Food Science and Technology VO 58 IS 12 SP 4530 OP 4541 LK http://dx.doi.org/https://doi.org/10.1007/s13197-020-04936-y DO https://doi.org/10.1007/s13197-020-04936-y SF ELIB - SuUB Bremen
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