Comparison Of Physicochemical Properties of Biscuits Supplemented With Soy, Kinema, And Buckwheat Flour
Consumer demand for bakery products prepared using composite flour, such as biscuits, is growing. The incorporation of buckwheat flour, soy flour, and kinema flour can be considered in composite flour-based biscuits since they have good nutraceutical properties and their gluten-free nature can help...
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| Hlavní autoři: | , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Biotechnology Society of Nepal
2023-07-01
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| Edice: | Nepal Journal of Biotechnology |
| Témata: | |
| On-line přístup: | http://nepjb.com/index.php/NJB/article/view/277 |
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