Acceptability of oatmeal chocolate chip cookies prepared using pureed white beans as a fat ingredient substitute

被引：17

作者：

Rankin, LL ^{[1
]}

Bingham, M ^{[1
]}

机构：

[1] Idaho State Univ, Dept Hlth & Nutr Sci, Pocatello, ID 83209 USA

来源：

关键词：

D O I：

10.1016/S0002-8223(00)00240-6

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

[No abstract available]

引用

页码：831 / 833

页数：3

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