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- W2034505846 abstract "The protein content, baking characteristics, physical characteristics, and sensory characteristics of gingerbread cookies supplemented with sunflower protein concentrate were examined. Protein content increased from 7.2% to 15.9% as the substitution level increased from 0% to 30%. Supplementation resulted in higher moisture loss during baking and more compact inner structure of the cookies. Although the texture of supplemented cookies was slightly crispier and harder, evaluation showed that sensory characteristics were not significantly affected by the addition of sunflower protein concentrate." @default.
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- W2034505846 date "1986-07-01" @default.
- W2034505846 modified "2023-09-25" @default.
- W2034505846 title "Evaluation of Gingerbread Cookies Supplemented with Sunflower Protein Concentrate" @default.
- W2034505846 cites W1969541570 @default.
- W2034505846 doi "https://doi.org/10.1111/j.1365-2621.1986.tb11252.x" @default.
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