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Physico-chemical, sensory, and microbiological assessments of wheat-based biscuit improved with beniseed and unripe plantain
The consumption of cereal foods such as biscuit has become very popular globally. Partial replacement of wheat flour with beniseed and unripe plantain flours rich in protein, vitamins, and minerals will increase nutrient, diversify utilization of beniseed and unripe plantain, and increase biscuit va...
Gespeichert in:
| Veröffentlicht in: | Food Sci Nutr |
|---|---|
| Hauptverfasser: | , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Blackwell Publishing Ltd
2014
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4237476/ https://ncbi.nlm.nih.gov/pubmed/25473504 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.135 |
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