CHEMICAL, RHEOLOGICAL AND QUALITY PROPERTIES OF BISCUITS SUPPLEMENTED WITH FENUGREEK FLOURS
Raw, soaked and germinated fenugreek flour were prepared. Wheat flour (72% extraction) was partially replaced by raw fenugreek (RF), soaked fenugreek (SF) and germinated fenugreek (GF) flours in ratios of 5, 10, 15 and 20 %, then used for manufacture of biscuit. Chemical composition of raw materials...
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| Hovedforfatter: | |
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| Format: | Artigo |
| Sprog: | Árabe |
| Udgivet: |
Mansoura University, Faculty of Agriculture
2007-12-01
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| Serier: | Journal of Food and Dairy Sciences |
| Fag: | |
| Online adgang: | https://jfds.journals.ekb.eg/article_204818_dbd270bcec8254f7ae53fa26c9749acd.pdf |
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