id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
cord-347830-4rlcozy4	de Castro, Larissa Alves	From Orange Juice By-Product in the Food Industry to a Functional Ingredient: Application in the Circular Economy	2020-05-06		.txt	text/plain	5991	269	54	[50] in which they evaluated the effect of different dietary fiber inclusion in cookie dough, and related that the oat fiber presented irregular, squamous, and heterogeneous particles, the results were similar to those observed for cookies with a higher concentration of OBPF. Thus, it could be supposed that the increase of OBPF had the same effect, i.e., no significant difference in the phenomes of starch transition, once the sucrose level used was the same for dough cookies.	cache/cord-347830-4rlcozy4.txt	txt/cord-347830-4rlcozy4.txt
