Physico-chemical and Sensory Properties of Cookies Produced by Partial Substitution of Margarine with Avocado Pear (Persia americana)
The partial substitution of margarine with mature avocado pear pulp in the production of cookies was investigated. Five cookie samples were produced with avocado pear pulp and margarine blends in the ratios 80:20%, 70:30%, 60:40%, 50:50%, and 100% margarine serve as the control, labeled as B, C, D...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
2021-01-01
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| Series: | Croatian Journal of Food Science and Technology |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/file/375820 |