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...

Full description

Bibliographic Details
Main Author: Guiné, Raquel (author)
Other Authors: Souta, Ana (author), Gürbüz, Buse (author), Almeida, Elisabete (author), Lourenço, Joana (author), Marques, Liliana (author), Pereira, Raquel (author), Gomes, Rubina (author)
Format: article
Language:eng
Published: 2020
Subjects:
compression test
puncture test
residue valorisation
textural properties
Online Access:http://hdl.handle.net/10400.19/6327
Country:Portugal
Oai:oai:repositorio.ipv.pt:10400.19/6327

Internet

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

Similar Items