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Optimization of butter, xylitol, and high‐amylose maize flour on developing a low‐sugar cookie
There is a huge interest to develop low‐sugar baked products for reducing risks of some diseases, such as adiposis, diabetes, and high blood pressure. A low‐sugar cookie was prepared with butter, xylitol, and high‐amylose maize flour (HAMF) through response surface methodology. ANOVA of models for s...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6848839/ https://www.ncbi.nlm.nih.gov/pubmed/31762994 http://dx.doi.org/10.1002/fsn3.1160 |