Nutritional and Microbial Evaluation of Cookies Produced From Canary Mielon (Cucumis melo) Seed and Wheat Flour Blends
ABSTRACTCookies were produced from different flour blends of wheat and canary melon seed flour at 10-80% ratios to assess the suitability of canary melon seed flour in baking cookies of higher nutritional value. Cookies from 100% wheat flour served as the control. The functional, proximate, sensory...
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| Główni autorzy: | , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Egyptian Nutrition Society
2024-06-01
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| Seria: | Egyptian Journal of Nutrition |
| Hasła przedmiotowe: | |
| Dostęp online: | https://ejn.journals.ekb.eg/article_352080_27f38a3f318b2b6ee31040f4bc85e916.pdf |
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