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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| 主要な著者: | , , |
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| フォーマット: | Artigo |
| 言語: | Árabe |
| 出版事項: |
Fayoum University, Faculty of Agriculture
2021-05-01
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| シリーズ: | Fayoum Journal of Agricultural Research and Development |
| 主題: | |
| オンライン･アクセス: | https://fjard.journals.ekb.eg/article_198512_1f8e3edbb31f11ef83e383079bdbb5a6.pdf |
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