Supplementation of biscuit using rice bran and soybean flour.
نویسندگان
چکیده
منابع مشابه
Development of functional biscuit from soy flour &rice bran
The research intended to explore the possibility of fortifying the soy flour and rice bran to formulate the functional biscuit which have the ability to improve the quality of food products due to various functional properties. Suplementation of wheat flour with soya and rice bran was tried at 10 %, 15%, 20%, 25% level each. Prepared biscuit is subjected to physical, Sensory and nutritional ana...
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ژورنال
عنوان ژورنال: African Journal of Food, Agriculture, Nutrition and Development
سال: 2010
ISSN: 1684-5358
DOI: 10.4314/ajfand.v10i9.62887