Preparation and Evaluation of Healthy Crackers by Using Flour Mixes of Different Types of Cereal
This study aims to produce healthy crackers by using mixes of wheat flour 72% extraction (W.F)with flour of grains (whole meal) such as maize flour (M.F), naked barley flour (B.F), quinoa flour (Q.F) and proso millet flour (P.F). Results showed that Q.F was highest in protein, fat and ash. While P.F...
Furkejuvvon:
| Váldodahkkit: | , , |
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| Materiálatiipa: | Artigo |
| Giella: | Árabe |
| Almmustuhtton: |
Mansoura University, Faculty of Agriculture
2021-02-01
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| Ráidu: | Journal of Food and Dairy Sciences |
| Fáttát: | |
| Liŋkkat: | https://jfds.journals.ekb.eg/article_153276_d38d98eeba212c07c1e6109d7e186589.pdf |
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