Loading...
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...
Na minha lista:
| Main Authors: | , , |
|---|---|
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer-Verlag
2011
|
| Fag: | |
| Online adgang: | 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 |
| Tags: |
Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!
|