SUPPLEMENTATION OF WHEAT FLOUR WITH SOY FLOUR, SENSORY AND PHYSICO-CHEMICAL EVALUATION OF FORTIFIED BISCUITS
The research was conducted in order to evaluate the physico-chemical and quality characteristics of biscuits fortified with soy flour that could be used as a protein supplemented food. Wheat flour has been replaced at different levels with soy flour that were 30% (R4), 20% (R3), 10% (R2) and without...
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| Autores principales: | , , |
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| Formato: | article |
| Lenguaje: | EN |
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Stefan cel Mare University of Suceava
2017
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/8476d467567346ed88bbcdefee2f8a7f |
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