Processing Low Calorie Flat Breadwith added value of Carrot and pumpkin Powder
This research aimed to study the effect of addition carrot powder and pumpkin powder on some properties of flat bread. Carrot powder and pumpkin powder were added with the ratio of 10 % and 20% with bread flour in order to prepare flat bread. Chemical composition, caloric...
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| Hovedforfatter: | |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Society of Agriculture, Food and Environment (SAFE)
2022-09-01
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| Serier: | Journal of Agriculture, Food and Environment |
| Fag: | |
| Online adgang: | https://journal.safebd.org/index.php/jafe/article/view/179/142 |
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