The relationship between varied amounts of bran in peanut butter cookies and products' objective and sensory qualities
This study investigated the relationship between varied amounts of wheat bran incorporated into peanut butter cookies, and the objective and sensory qualities of the cookies. Bran was incorporated at 0 percent, 10 percent, 30 percent and 50 percent of the weight of the flour. The researcher conducte...
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| Format: | Others |
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2011
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| Online Access: | http://cardinalscholar.bsu.edu/handle/handle/182743 http://liblink.bsu.edu/uhtbin/catkey/220869 |