TY  JOUR
TI  STUDY OF THE COMBINED EFFECT OF PECTIN AND BANANA POWDER AS CARBOHYDRATE BASED FAT REPLACERS TO DEVELOP LOW FAT COOKIES
KW  Cookies
KW  dough rheology
KW  calorific value
KW  sensory evaluation
JO  Foods and Raw Materials
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PY  2017
IS  5
PB  Кемеровский государственный университет