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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| Formato: | Artigo |
| Lenguaje: | Árabe |
| Publicado: |
Mansoura University, Faculty of Agriculture
2007-12-01
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| Colección: | Journal of Food and Dairy Sciences |
| Materias: | |
| Acceso en línea: | https://jfds.journals.ekb.eg/article_204818_dbd270bcec8254f7ae53fa26c9749acd.pdf |
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