Quality Evaluation of Biscuits Supplemented with Alfalfa Seed Flour

The effect of alfalfa seed flour supplementation on the quality characteristics of refined wheat flour-based biscuits was studied. The proximate composition of refined wheat flour and alfalfa seed flour was determined. Refined wheat flour contained 12.43% moisture, 11.52% crude protein, 1.61% crude...

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Detalles Bibliográficos
Autores principales: Ullah, Fahim, Ahmad, Sajjad, Wahab, Said, Zeb, Alam, Khan Khattak, Mansoor, Khan, Saleem, Kang, Min
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302434/
https://www.ncbi.nlm.nih.gov/pubmed/28231168
http://dx.doi.org/10.3390/foods5040068

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302434/
https://www.ncbi.nlm.nih.gov/pubmed/28231168
http://dx.doi.org/10.3390/foods5040068

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