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Studies on effect of oat and cheese incorporation on sensory and textural quality of short-dough type biscuit
In view of their growing importance in human nutrition, incorporation of oats and cheese during the manufacture of short-dough type biscuits was studied. Rolled oats were incorporated at 25, 35 and 45 % of refined wheat flour in short-dough type biscuit formulation. Cheddar and processed cheese were...
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| Опубликовано в: : | J Food Sci Technol |
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| Главные авторы: | , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer India
2015
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4984718/ https://ncbi.nlm.nih.gov/pubmed/27570275 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-2014-x |
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