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Enhancement of sensory and nutritional quality of Sel‐roti by the incorporation of soy flour
Sel‐roti is a doughnut‐like deep‐fat fried, puffed, spongy, ring‐shaped, and fermented rice‐flour confectionary indigenous to Nepal. This study was aimed to enhance the sensory and nutritional quality of Sel‐roti by incorporating soy flour. The best product was selected by a series of sensory evalua...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8565246/ https://www.ncbi.nlm.nih.gov/pubmed/34760239 http://dx.doi.org/10.1002/fsn3.2550 |