Effect of adding three levels of Guar on the rheological, sensory and storage properties of biscuits
Effect of adding three levels of guar powder to the local flour was studied, and the addition rates were 2, 2.25 and 2.5%. The chemical composition of all mixtures was estimated, as the values of the proportions of the components varied among themselves according to their chemical composition. The r...
Tallennettuna:
| Päätekijä: | |
|---|---|
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Kirkuk University
2022-03-01
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| Sarja: | مجلة جامعة كركوك للعلوم الزراعية |
| Aiheet: | |
| Linkit: | https://kujas.uokirkuk.edu.iq/article_177518_a2ba014bb28f147a555f6b165ea14bf9.pdf |
| Tagit: |
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