Corpus ID: 55267735

Effects of Apricot Kernel Flour and Fiber-Rich Fruit Powders on

@inproceedings{zba2014EffectsOA,
  title={Effects of Apricot Kernel Flour and Fiber-Rich Fruit Powders on},
  author={{\"O}. {\"O}zbaş and İbrahim Tuğkan Şeker and İncilay G{\"o}kbulut},
  year={2014}
}
Diyetteki yag miktarini azaltmak, tuketiciler icin halk sagligi konusu haline gelmistir. Cesitli yag ikame edici madde (fat replacer) firincilik urunlerinde kullanilmaktadir. Kayisi cekirdegi lipitce zengindir. Kayisi ve elma, fizyolojik olarak onemli olan besinsel lif gibi bilesenler iceren umut verici gidalar arasindadir. Meyve tozlarinin dusuk yagli biskuvi kalitesine etkilerini arastirmak icin elma ve kayisi tozu (APL-P ve APR-P) biskuvi formulasyonunda bugday unu ile %10, 20, 30 ve 40 (w/w… CONTINUE READING
5 Citations

Tables from this paper

References

SHOWING 1-10 OF 30 REFERENCES
UTILIZATION OF APRICOT KERNEL FLOUR AS FAT REPLACER IN COOKIES
  • 40
Effects of Fiber-rich Apple and Apricot Powders on Cookie Quality
  • 10
Characterization of the seed oil and meal from apricot, cherry, nectarine, peach and plum
  • 74
Sensory and nutritional evaluations of oatrim
  • 40
Determination of total dietary fiber in foods and products with little or no starch, nonenzymatic-gravimetric method: collaborative study.
  • 58
  • Highly Influential
  • PDF