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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Библиографические подробности
Опубликовано в: :J Food Sci Technol
Главные авторы: Suriya, M., Rajput, Reshu, Reddy, Chagam Koteswara, Haripriya, Sundaramoorthy, Bashir, Mudasir
Формат: Artigo
Язык:Inglês
Опубликовано: Springer India 2017
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Original Article
Online-ссылка: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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