Optimization of a process for high fibre and high protein biscuit

Biscuits are popular and convenient food products due to their ready to eat nature. Biscuits were prepared from sorghum and whole wheat flour with the addition of spirulina (Spirulina platensis) powder to produce high fibre and high protein biscuit. Levels of ingredients in biscuits such as spirulin...

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Bibliografiske detaljer
Udgivet i:J Food Sci Technol
Main Authors: Singh, Parul, Singh, Rakhi, Jha, Alok, Rasane, Prasad, Gautam, Anuj Kumar
Format: Artigo
Sprog:Inglês
Udgivet: Springer India 2013
Fag:
Original Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC4348284/
https://ncbi.nlm.nih.gov/pubmed/25745207
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-1139-z
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