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The effects of hydrocolloids and squash on the texture and color of scones with reduced fat
(University of Missouri--Columbia, 2012)
Obesity has become a major issue in the United States due to poor food choices of individuals and limited low fat items on the market that consumers are willing to eat. By making products that are lower in fat, consumers ...
Utilization of psyllium husk (plantago ovate) powder as a functional ingredient in a processed turkey product
(University of Missouri--Columbia, 2018)
The high demand for convenient and flavorful products has kept the processed meat industry thriving, but the shift for developing more functional products is on the rise. Meat has a high potential to be an excellent matrix ...