Quality Characteristics of Cookies with Garlic Paste
نویسندگان
چکیده
منابع مشابه
Quality characteristics of bread and cookies enriched with debittered Moringa oleifera seed flour.
The effects of replacing wheat flour with 0-15% debittered moringa seed (DBMS) flour on the dough rheology of wheat flour and physical, sensory and chemical properties of bread were studied. Incorporation of an increasing amount of DBMS from 0 to 15% decreased farinograph water absorption, dough stability, amylograph peak viscosity and overall quality of bread. The bread with 10% DBMS had a typ...
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ژورنال
عنوان ژورنال: Journal of the Korea Academia-Industrial cooperation Society
سال: 2010
ISSN: 1975-4701
DOI: 10.5762/kais.2010.11.6.2178