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Effect of incorporation of soy flour to wheat flour on nutritional and sensory quality of biscuits fortified with mushroom
The research study was conducted to evaluate the quality characteristics of soy-mushroom-enriched biscuits which could be used as a protein supplemented cereal snack food. In this study, wheat flour was replaced with soy flour at different levels that is 20% (T3), 15% (T2), and 10% (T1) and without...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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John Wiley & Sons, Ltd
2015
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4576960/ https://www.ncbi.nlm.nih.gov/pubmed/26405522 http://dx.doi.org/10.1002/fsn3.228 |