A technical review describes and discusses the relevance of ingredients in cookies and crackers to their nutritional value and to their effect on dietary intake. Specific attention is given to nutrient losses during baking and storage and to the nutrient content (protein, vitamins, and minerals) of various types of crackers and cookies. Data concerning the nutritional value of enriched flour and of different types of cookies and crackers are included and compared.(wz)
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Библиографическая информация
Эту запись предоставил National Agricultural Library