Cargando…
Physico-chemical, sensory, and microbiological assessments of wheat-based biscuit improved with beniseed and unripe plantain
The consumption of cereal foods such as biscuit has become very popular globally. Partial replacement of wheat flour with beniseed and unripe plantain flours rich in protein, vitamins, and minerals will increase nutrient, diversify utilization of beniseed and unripe plantain, and increase biscuit va...
| Autores principales: | , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Blackwell Publishing Ltd
2014
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4237476/ https://www.ncbi.nlm.nih.gov/pubmed/25473504 http://dx.doi.org/10.1002/fsn3.135 |