Effects of blending ratios and baking temperature on physicochemical properties and sensory acceptability of biscuits prepared from pumpkin, common bean, and wheat composite flour

The utilization of vegetables with supplementation of cereals and pulses plays a vital role in improving protein-energy malnutrition and micronutrient deficiency. Therefore, the study aimed to develop biscuits from pumpkin, common bean, and wheat composite flour with better physicochemical propertie...

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Detalles Bibliográficos
Autores principales: Melese, Abebe Desalegn, Keyata, Ebisa Olika
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9561748/
https://www.ncbi.nlm.nih.gov/pubmed/36247146
http://dx.doi.org/10.1016/j.heliyon.2022.e10848

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9561748/
https://www.ncbi.nlm.nih.gov/pubmed/36247146
http://dx.doi.org/10.1016/j.heliyon.2022.e10848

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