Effect of Replacing Wheat Flour with Pearl Millet Flour on Chemical and Sensory Properties of Bound Cake
The objective of this work study the effect of replacing wheat flour 72% extraction with Pear millet flour in different ratios (100:0,40:60,60:40,80:20 and 0:100) On the chemical and sensory properties of pearl millet bound cake. The obtained results indicated that nutritional value of the bound cak...
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| Autors principals: | , , |
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| Format: | Artigo |
| Idioma: | Árabe |
| Publicat: |
Mansoura University, Faculty of Agriculture
2023-12-01
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| Col·lecció: | Journal of Food and Dairy Sciences |
| Matèries: | |
| Accés en línia: | https://jfds.journals.ekb.eg/article_332721_6723b01d4b68fb60c8a63d8ad579533f.pdf |
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