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Effect of incorporation of plantain and chickpea flours on the quality characteristics of biscuits
Blends of plantain and chickpea flours each with concentrations of 0, 10, 20, 30 and 40% along with of refined wheat flour were used for development of biscuits. The flours were evaluated for their chemical and functional properties. Plantain flour had highest crude fiber (3.6%) and carbohydrate con...
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| Autors principals: | , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer-Verlag
2011
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3550869/ https://ncbi.nlm.nih.gov/pubmed/23572843 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0271-x |
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