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Changes in nutritional and sensory qualities of cookies supplemented with macadamia oil cake

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The objective of this study was to investigate effect of the addition with different ratios Macadamia oil cake (MOC) on physical properties (color and texture), nutritional composition (moisture content, protein content, fat content, fiber and energy value) and sensory quality of cookies were investigated.

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Nội dung Text: Changes in nutritional and sensory qualities of cookies supplemented with macadamia oil cake

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