Moisture Retention and Consumer Acceptability of Chocolate Bar Cookies Prepared With Okra Gum as a Fat Ingredient Substitute

✍ Scribed by JOELLE E ROMANCHIK-CERPOVICZ; RANELDA W TILMON; KAREN A BALDREE

• Book ID: 113969265
• Publisher: Elsevier Science
• Year: 2002
• Tongue: English
• Weight: 343 KB
• Volume: 102
• Category: Article
• ISSN: 0002-8223
• DOI: 10.1016/s0002-8223(02)90287-7