EFFECT OF A CARBOHYDRATE-BASED FAT SUBSTITUTE AND EMULSIFYING AGENTS ON REDUCED-FAT PEANUT BUTTER COOKIES
RUTHANN B. SWANSON, LOU ANN GARDEN, SHERYL S. PARKSVolume:
22
Year:
1999
Language:
english
Pages:
11
DOI:
10.1111/j.1745-4557.1999.tb00923.x
File:
PDF, 435 KB
english, 1999