Pumpkin and carrot pomace powders as a source of dietary fiber and their effects on the mixing properties of wheat flour dough and cookie quality

S Turksoy, B Özkaya - Food Science and Technology Research, 2011 - jstage.jst.go.jp
In the present study, it was aimed to enrich standard cookie recipe by addition of pumpkin
(Cucurbita moschat Duch. ex. Poir.) pomace powder (PPP) and carrot (Daucus carota L.) …
被引用次数：108 相关文章

Pumpkin and Carrot Pomace Powders as a Source of Dietary Fiber and Their Effects on the Mixing Properties of Wheat Flour Dough and Cookie Quality

T Secil, Ö Berrin - Food Science and Technology Research, 2011 - cir.nii.ac.jp
抄録 In the present study, it was aimed to enrich standard cookie recipe by addition of
pumpkin (Cucurbita moschat Duch. ex. Poir.) pomace powder (PPP) and carrot (Daucus …

Pumpkin and carrot pomace powders as a source of dietary fiber and their effects on the mixing properties of wheat flour dough and cookie quality.

S Turksoy, B Özkaya - 2011 - cabidigitallibrary.org
In the present study, it was aimed to enrich standard cookie recipe by addition of pumpkin
(Cucurbita moschat Duch. ex. Poir.) pomace powder (PPP) and carrot (Daucus carota L.) …
[PDF] archive.org

[PDF][PDF] Pumpkin and Carrot Pomace Powders as a Source of Dietary Fiber and Their Effects on the Mixing Properties of Wheat Flour Dough and Cookie Quality

Food Sci. Technol. Res, 2011 - scholar.archive.org
In the present study, it was aimed to enrich standard cookie recipe by addition of pumpkin
(Cucurbita moschat Duch. ex. Poir.) pomace powder (PPP) and carrot (Daucus carota L.) …

Pumpkin and Carrot Pomace Powders as a Source of Dietary Fiber and Their Effects on the Mixing Properties of Wheat Flour Dough and Cookie Quality

S TURKSOY, B ÖZKAYA - Food Science and Technology Research, 2011 - jlc.jst.go.jp
In the present study, it was aimed to enrich standard cookie recipe by addition of pumpkin
(Cucurbita moschat Duch. ex. Poir.) pomace powder (PPP) and carrot (Daucus carota L.) …

Pumpkin and Carrot Pomace Powders as a Source of Dietary Fiber and Their Effects on the Mixing Properties of Wheat Flour Dough and Cookie Quality

S Turksoy, B Ozkaya - 2011 - aperta.ulakbim.gov.tr
In the present study, it was aimed to enrich standard cookie recipe by addition of pumpkin
(Cucurbita moschat Duch. ex. Poir.) pomace powder (PPP) and carrot (Daucus carota L.) …

Pumpkin and Carrot Pomace Powders as a Source of Dietary Fiber and Their Effects on the Mixing Properties of Wheat Flour Dough and Cookie Quality

S Turksoy, B ÖZKAYA - Food Science and Technology …, 2011 - avesis.ankara.edu.tr
In the present study, it was aimed to enrich standard cookie recipe by addition of pumpkin
(Cucurbita moschat Duch. ex. Poir.) pomace powder (PPP) and carrot (Daucus carota L.) …

Pumpkin and Carrot Pomace Powders as a Source of Dietary Fiber and Their Effects on the Mixing Properties of Wheat Flour Dough and Cookie Quality

S Turksoy, B Ozkaya - 2011 - aperta.ulakbim.gov.tr
In the present study, it was aimed to enrich standard cookie recipe by addition of pumpkin
(Cucurbita moschat Duch. ex. Poir.) pomace powder (PPP) and carrot (Daucus carota L.) …

Pumpkin and Carrot Pomace Powders as a Source of Dietary Fiber and Their Effects on the Mixing Properties of Wheat Flour Dough and Cookie Quality

S TURKSOY, B ÖZKAYA - Food Science and Technology Research, 2011 - jlc.jst.go.jp
In the present study, it was aimed to enrich standard cookie recipe by addition of pumpkin
(Cucurbita moschat Duch. ex. Poir.) pomace powder (PPP) and carrot (Daucus carota L.) …