EFFECT OF FERMENTATION ON THE QUALITY OF FLOUR AND BISCUIT FROM CASHEW KERNEL FLOUR
The purpose of this paper is to investigate the effect of fermentation on the quality of cashew kernel flour for biscuit making. Fermented and unfermented cashew kernels flours produced were used to substitute wheat flour. Functional properties of flours were evaluated. Chemical and sensory characte...
Guardado en:
| Autores principales: | , , , |
|---|---|
| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Stefan cel Mare University of Suceava
2021
|
| Materias: | |
| Acceso en línea: | https://doaj.org/article/e3fb22ddf2dd4b868ad7ffd5ea154530 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
Sea el primero en dejar un comentario!