Replacing effect of Jerusalem artichoke flour (Helianthus tuberosus L.) instead of margarine on shortened biscuit characteristics

In this work the Jerusalem artichoke flour (JAF) obtained from Jerusalem artichoke tuber (Helianthus tuberosus L.) - planted at Fayoum Governorate- was added to biscuit formulas as a substitute percent from 10 ,20, 30, 40,and 50% of the used salt free margarine. Such additive was used due to the nut...

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Автори:	Mohamed Abbas, Alaa Fakharany, Mostafa Mostafa
Формат:	Artigo
Мова:	Árabe
Опубліковано:	Fayoum University, Faculty of Agriculture 2021-05-01
Серія:	Fayoum Journal of Agricultural Research and Development
Предмети:	Biscuit Wheat flour Jerusalem artichoke flour Sensory characteristics Anti-oxidant activity
Онлайн доступ:	https://fjard.journals.ekb.eg/article_198512_1f8e3edbb31f11ef83e383079bdbb5a6.pdf
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