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Functional and physicochemical characteristics of cookies prepared from Amorphophallus paeoniifolius flour
This study was undertaken to prepare novelly formulated cookies from elephant foot yam flour (EFYF) with refined wheat flour (RWF) and evaluate their proximate composition, quality characteristics, texture, pasting and organoleptic properties. The formulated cookies prepared from EFYF, substituting...
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| Publicat a: | J Food Sci Technol |
|---|---|
| Autors principals: | , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2017
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5495745/ https://ncbi.nlm.nih.gov/pubmed/28720973 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2656-y |
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