Open AccessFormulation of Low Calorie Multigrain Cookies Using Sugar Replacer (Palm Candy) and Fat Replacer (Polydextrose) and Assessment of Physical and Sensory Parameters of Formulated Cookies
Author(s) -
Saravankumar. R Indumathi. P Indumathi. P
Publication year - 2019
Publication title -
international journal of agricultural science and research
Language(s) - English
Resource type - Journals
eISSN - 2321-0087
pISSN - 2250-0057
DOI - 10.24247/ijasraug201924
Subject(s) - polydextrose , food science , sugar , calorie , low calorie , sensory analysis , chemistry , medicine , endocrinology
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