Open AccessSTUDY OF THE COMBINED EFFECT OF PECTIN AND BANANA POWDER AS CARBOHYDRATE BASED FAT REPLACERS TO DEVELOP LOW FAT COOKIES
Author(s) -
Muhammad Atıf Majeed,
Syaiful Anwar,
M. A. Khan,
Asghar Ali,
Mohammad Ali Shariati,
В. А. Семыкин,
M. Fazel
Publication year - 2017
Publication title -
foods and raw materials
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.212
H-Index - 8
eISSN - 2310-9599
pISSN - 2308-4057
DOI - 10.21603/2308-4057-2017-2-62-69
Subject(s) - food science , pectin , carbohydrate , chemistry , fat substitute , biochemistry