Consumer Acceptability, Moisture Content, and Cookie Spread of Gluten-Free Sugar Cookies Using Kudzu Starch as a Partial Fat Replacement Ingredient
Location
Room 1302
Session Format
Oral Presentation
Your Campus
Statesboro Campus- Henderson Library, April 20th
Co-Presenters and Faculty Mentors or Advisors
Joelle Romanchik- Cerpovicz - Faculty Mentor
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.
Presentation Type and Release Option
Presentation (Open Access)
Start Date
4-18-2023 1:00 PM
End Date
4-18-2023 2:00 PM
Recommended Citation
Thompson, Avery R., "Consumer Acceptability, Moisture Content, and Cookie Spread of Gluten-Free Sugar Cookies Using Kudzu Starch as a Partial Fat Replacement Ingredient" (2023). GS4 Georgia Southern Student Scholars Symposium. 143.
https://digitalcommons.georgiasouthern.edu/research_symposium/2023/2023/143
COinS
Apr 18th, 1:00 PM
Apr 18th, 2:00 PM
Consumer Acceptability, Moisture Content, and Cookie Spread of Gluten-Free Sugar Cookies Using Kudzu Starch as a Partial Fat Replacement Ingredient
Room 1302
