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UTILIZATION OF APRICOT KERNEL FLOUR AS FAT REPLACER IN COOKIES

✍ Scribed by I.T. SEKER; O. OZBOY-OZBAS; I. GOKBULUT; S. OZTURK; H. KOKSEL


Book ID
111340642
Publisher
John Wiley and Sons
Year
2010
Tongue
English
Weight
69 KB
Volume
34
Category
Article
ISSN
0145-8892

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Guava seeds were chemically evaluated for their moisture, fat, protein, ash, fibre and minerals content. The fatty and amino acids composition was also studied. Guava seed meal was used in the preparation of cookies. Chemical composition, dough characteristics as well as cookies baking quality were