Functional, physical and sensory properties of cookies prepared from okara, red teff and wheat flours
The present study was carried out to determine the effect of different proportions of red teff, wheat and okara on the physical, functional and sensory properties. The experiment was conducted in a D-optimal mixture design using Design Expert® and generated 16 runs with different proportions o...
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| Asıl Yazarlar: | , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
2018-01-01
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| Seri Bilgileri: | Croatian Journal of Food Science and Technology |
| Online Erişim: | http://hrcak.srce.hr/file/295302 |
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