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Optimization of Finger Millet and Carrot Pomace based fiber enriched biscuits using response surface methodology
Carrot pomace and finger millet flour were used to enrich the nutritional potential of biscuits with fiber. Their combined effect on physiochemical properties was optimized by response surface methodology. Experiments were conducted to standardize the formulation for development of fiber enriched bi...
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| Опубликовано в: : | J Food Sci Technol |
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| Главные авторы: | , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer India
2020
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7550520/ https://ncbi.nlm.nih.gov/pubmed/33087973 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04499-y |
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