The use of blackcurrant pomace and erythritol to optimise the functional properties of shortbread cookies
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- Extent
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1 Online-Ressource.
- Language
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Englisch
- Bibliographic citation
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The use of blackcurrant pomace and erythritol to optimise the functional properties of shortbread cookies ; volume:14 ; number:1 ; day:15 ; month:2 ; year:2024 ; pages:1-13 ; date:12.2024
Scientific reports ; 14, Heft 1 (15.2.2024), 1-13, 12.2024
- Creator
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Raczkowska, Ewa
Wojdyło, Aneta
Nowicka, Paulina
- Contributor
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SpringerLink (Online service)
- DOI
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10.1038/s41598-024-54461-7
- URN
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urn:nbn:de:101:1-2405070917560.459415350782
- Rights
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Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
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14.08.2025, 10:56 AM CEST
Data provider
This object is provided by:
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Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Raczkowska, Ewa
- Wojdyło, Aneta
- Nowicka, Paulina
- SpringerLink (Online service)
Other Objects (12)
Author Correction: The use of blackcurrant pomace and erythritol to optimise the functional properties of shortbread cookies
Modulation of the glycaemic index value of shortbread cookies by the use of erythritol and fruit pomace
Valorisation of apple pomace for the development of high-fibre and polyphenol-rich wheat flour cookies
Development and quality evaluation of cookies enriched with various levels of grapefruit pomace powder
Effect of Fruit Pomace Addition on Shortbread Cookies to Improve Their Physical and Nutritional Values
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Author Correction: The use of blackcurrant pomace and erythritol to optimise the functional properties of shortbread cookies
Modulation of the glycaemic index value of shortbread cookies by the use of erythritol and fruit pomace
Valorisation of apple pomace for the development of high-fibre and polyphenol-rich wheat flour cookies
Development and quality evaluation of cookies enriched with various levels of grapefruit pomace powder
Effect of Fruit Pomace Addition on Shortbread Cookies to Improve Their Physical and Nutritional Values
Resolutions provide reasons or: “how the Cookie Monster quit cookies”
Cookies
Cookies
COOKIES
Cookie!
Cookies
Cookie Dough
Author Correction: The use of blackcurrant pomace and erythritol to optimise the functional properties of shortbread cookies
Modulation of the glycaemic index value of shortbread cookies by the use of erythritol and fruit pomace
Valorisation of apple pomace for the development of high-fibre and polyphenol-rich wheat flour cookies
Development and quality evaluation of cookies enriched with various levels of grapefruit pomace powder
Effect of Fruit Pomace Addition on Shortbread Cookies to Improve Their Physical and Nutritional Values
Resolutions provide reasons or: “how the Cookie Monster quit cookies”
Cookies
Cookies
COOKIES
Cookie!
Cookies