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Development of gluten free biscuits utilizing fruits and starchy vegetable powders
Gluten free biscuits, also suitable during fasting were developed utilizing different levels of fruits (water chestnut and makhana) and starchy vegetable (potato) powders. Biscuits were developed using creamery method and evaluated for physical properties, proximate composition, sensory characterist...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2014
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4486582/ https://ncbi.nlm.nih.gov/pubmed/26139908 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1521-5 |
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