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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书目信息
Cereal foods world
卷
32
期
5
页码
367
- 369
ISSN
0146-6283
其它主题
Cookies; Crackers; Nutrient content
语言
英语
注释
2019-12-05
类型
Text; Journal Article
2024-02-28
MODS