Effects of white cabbage powder on cookie quality
- Author
- GÜL, Hülya1 ; YANIK, Alime2 ; ACUN, Sultan3
[1] Food Engineering Department, Engineering, Faculty, Süleyman Demirel University, 32260 Isparta, Turkey
[2] Tiryaki Agro Foods Industry Co, Caziantep, Turkey
[3] Amasya University, Suluova Vocational School, Amasya, Turkey - Source
International journal of food, agriculture and environment (Print). 2013, Vol 11, Num 1, pp 68-72, 5 p ; 1 ; ref : 31 ref
- Publisher
- WFL publisher, Helsinki
- Publication country
- Finland
- Document type
- Article
- Language
- English
- Author keyword
- Cookie dietary fiber functional foods polyphenols white cabbage
- Keyword (fr)
- Aliment fonctionnel Biscuit Brassica oleracea var. capitata Fibre alimentaire Polyphénol Poudre Angiospermae Cruciferae Dicotyledones Plante légumière Spermatophyta
- Keyword (en)
- Health food Biscuit Brassica oleracea var. capitata Dietary fiber Polyphenol Powder Angiospermae Cruciferae Dicotyledones Vegetable crop Spermatophyta
- Keyword (es)
- Alimentos sanos Bizcocho Brassica oleracea var. capitata Fibra alimenticia Polifenol Polvo Angiospermae Cruciferae Dicotyledones Hortalizas (plantas) Spermatophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A31 Biotechnology / 002A31D Industrial applications and implications. Economical aspects / 002A31D03 Food processing
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A32 Agronomy. Soil science and plant productions
- Discipline
- Agronomy. Soil sciences and vegetal productions Biotechnology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 27080989
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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