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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Autors principals:	Mohamed Abbas, Alaa Fakharany, Mostafa Mostafa
Format:	Artigo
Idioma:	Árabe
Publicat:	Fayoum University, Faculty of Agriculture 2021-05-01
Col·lecció:	Fayoum Journal of Agricultural Research and Development
Matèries:	Biscuit Wheat flour Jerusalem artichoke flour Sensory characteristics Anti-oxidant activity
Accés en línia:	https://fjard.journals.ekb.eg/article_198512_1f8e3edbb31f11ef83e383079bdbb5a6.pdf
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