Enhancement of sensory and nutritional quality of Sel‐roti by the incorporation of soy flour
Abstract 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 senso...
Guardado en:
| Autores principales: | , , |
|---|---|
| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Wiley
2021
|
| Materias: | |
| Acceso en línea: | https://doaj.org/article/ae38fa03a9d64761914871bf70f2b381 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
Sea el primero en dejar un comentario!