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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Detalles Bibliográficos
Publicado en:J Food Sci Technol
Autores principales: Suriya, M., Rajput, Reshu, Reddy, Chagam Koteswara, Haripriya, Sundaramoorthy, Bashir, Mudasir
Formato: Artigo
Lenguaje:Inglês
Publicado: Springer India 2017
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Original Article
Acceso en línea: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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