Improving the Nutritional Properties and Reducing the Oil Absorption of Donut Using Saponinized Quinoa Flour
IntroductionDonut is a type of sweet fried snack which is usually produced from leavened and deep fried dough. The deliciousness and high energy of donut has made it very popular among sweet products made from wheat flour. The sensitivity of wheat flour to weather conditions as well as bad economic...
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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Ferdowsi University of Mashhad
2025-03-01
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| Col·lecció: | مجله پژوهشهای علوم و صنایع غذایی ایران |
| Matèries: | |
| Accés en línia: | https://ifstrj.um.ac.ir/article_43756_e51677bdc255917fec11d84b98b81d17.pdf |
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