Textural Properties of Newly Developed Cookies Incorporating Whey Residue

Cookies vary considerably in composition, shapes, flavours or textures, being much appreciated by consumers, and providing easy ways of supplying nutrients and energy, besides bioactive components. The objective of this study was to develop new added-value cookies incorporating whey residue, which i...

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Detalhes bibliográficos
Autor principal: Guiné, Raquel (author)
Outros Autores: Souta, Ana (author), Gürbüz, Buse (author), Almeida, Elisabete (author), Lourenço, Joana (author), Marques, Liliana (author), Pereira, Raquel (author), Gomes, Rubina (author)
Formato: article
Idioma:eng
Publicado em: 2020
Assuntos:
compression test
puncture test
residue valorisation
textural properties
Texto completo:http://hdl.handle.net/10400.19/6327
País:Portugal
Oai:oai:repositorio.ipv.pt:10400.19/6327

Texto Completo

http://hdl.handle.net/10400.19/6327

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