CHEMICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF WHEAT- OAT FLOUR COMPOSITE CAKES AND BISCUITS
The effect of using Oat flour to improve the functional properties of cake and biscuit was explored. Oat flour in the cake and biscuit formulation was replaced at four levels, 25, 50, 75 and 100% with whole meal wheat flour(wmwf). Biscuit and cake containing only whole meal wheat flour was used as...
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| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Árabe |
| Publicado: |
Zagazig University. Institute of Efficient Productivity
2018-04-01
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| Series: | Journal of Productivity and Development |
| Assuntos: | |
| Acceso en liña: | https://jpd.journals.ekb.eg/article_42018_5f71eb4f9cdbf3893ddc3587547d3c7e.pdf |
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