Search Results - Wekwete, B

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  1. 1
    Physical, Textural and Sensory Properties of Chocolate Cup Cakes Prepared Using Prune Puree as a Fat Replacer

    Physical, Textural and Sensory Properties of Chocolate Cup Cakes Prepared Using Prune Puree as a Fat Replacer by Ackroyd, A, Sedlis, E, McArthur, K, Scheiner, T, Wekwete, B, Ghatak, R, Navder, K.P

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  2. 2
    Effect of Flaxseed Flour on the Physical, Textural and Sensory Properties of Blueberry Muffins

    Effect of Flaxseed Flour on the Physical, Textural and Sensory Properties of Blueberry Muffins by Daisley, L, Nguyen, L, Palacci, S, Sardelli, L, Wekwete, B, Ghatak, R, Navder, K.P

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  3. 3
    Effectiveness of White Bean Puree as a Fat Replacer on the Physical, Textural and Sensory Properties of Cheesecake

    Effectiveness of White Bean Puree as a Fat Replacer on the Physical, Textural and Sensory Properties of Cheesecake by LoConte, M, Paglia Tanzman, J, Rangraj, S, Tanaka, S, Wekwete, B, Ghatak, R, Navder, K.P

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  4. 4
    Effect of Avocado Puree as a Fat Replacer on the Physical, Textural and Sensory Properties of Oatmeal Cookies

    Effect of Avocado Puree as a Fat Replacer on the Physical, Textural and Sensory Properties of Oatmeal Cookies by Wekwete, B., Navder, K.P.

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