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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Dades bibliogràfiques
Publicat a:J Food Sci Technol
Autors principals: Suriya, M., Rajput, Reshu, Reddy, Chagam Koteswara, Haripriya, Sundaramoorthy, Bashir, Mudasir
Format: Artigo
Idioma:Inglês
Publicat: Springer India 2017
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Original Article
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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