Development of composite biscuits supplementing with potato or corn flour
The study was conducted to utilize the potato flour (PF) and corn flour (CF) for the preparation of biscuits with other necessary ingredients. The wheat flour (WF) was supplemented by the PF or CF with the amount of 10, 15 and 20%. The chemical analysis in wet weight basis (wb) showed that WF contai...
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| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Farm to Fork Foundation
2018-08-01
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| Colecção: | Fundamental and Applied Agriculture |
| Assuntos: | |
| Acesso em linha: | http://www.ejmanager.com/fulltextpdf.php?mno=292438 |
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