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Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits
The present study was undertaken to develop biscuits from the composite flours. Composite flours were prepared by blending wheat flour with rice flour, green gram flour and potato flour in ratios of 100:0:0:0 (W(100)), 85:5:5:5 (W(85)), 70:10:10:10 (W(70)) and 55:15:15:15 (W(55)), respectively. The...
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| Veröffentlicht in: | J Food Sci Technol |
|---|---|
| Hauptverfasser: | , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer India
2014
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4444897/ https://ncbi.nlm.nih.gov/pubmed/26028751 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1427-2 |
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