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Partially defatted tomato seed flour as a fat replacer: effect on physicochemical and sensory characteristics of millet-based cookies

Published Online: 2021-01-06

Published Print: 2021-12

Authors

Yashini, M.

Sahana, S.

Hemanth, S. D.

Sunil, C. K. https://orcid.org/0000-0002-4531-069X
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Text and Data Mining valid from 2021-01-06

Version of Record valid from 2021-01-06
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Article History

Revised: 16 November 2020

Accepted: 1 December 2020

First Online: 6 January 2021

Compliance with ethical standards

:

: The authors declare no conflict of interest.

Document is current